Jumat, 23 Februari 2018

Lemon & poppyseed cupcakes


    225g self-raising flour
    175g golden caster sugar
    zest 2 lemons

    1 tbsp poppy seeds, toasted
    three eggs

    100g herbal yogurt
    175g butter

    , melted and cooled a little

For the icing

    225g butter

    , softened
    400g icing sugar, sifted
    juice 1 lemon

    few drops yellow meals colouring
    icing vegetation or yellow sprinkles, to beautify


    Heat oven to 180C/160C fan/gasoline four and line a 12-hole muffin tin with cupcake or muffin instances. Mix the flour, sugar, lemon zest and poppy seeds together in a massive blending bowl. Beat the eggs into the yogurt, then tip this into the dry components with the melted butter. Mix collectively with a wood spoon or whisk until lump-unfastened, then divide between the cases. Bake for 20-22 minutes till a skewer poked in comes out easy – the cakes may be quite pale on pinnacle still. Cool for 5 mins inside the tin, then cautiously raise onto a wire rack to complete cooling.

    To ice, beat the softened butter until absolutely gentle in a large bowl, then steadily beat within the icing sugar and lemon juice. Stir in enough meals colouring for a faded lemon color, then spoon the icing into a piping bag with a huge big name nozzle.

    Ice one cake at a time, conserving the piping bag almost upright with the nozzle about 1cm from the floor of the cake. Pipe one spiral of icing around the brink, then pause to break the flow before shifting the nozzle toward the centre barely and piping a 2nd, smaller spiral that continues until there aren't any gaps within the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish smartly. Repeat to cover all the desserts, then top with sugar decorations or scatter with sprinkles.
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