Citrus and poppy seed cupcakes

Recipe from: 10/1/2009 12:00:00 AM

Ingredients 17
Servings 0
Time 15

Ingredients

  • Cupcakes
  • 3 large eggs
  • 350
    ml
    castor sugar
  • 100
    ml
    sunflower oil
  • 250
    ml
    unflavoured yoghurt
  • 125
    ml
    poppy seeds
  • 80
    g
    desiccated coconut
  • 250
    ml
    self-raising flour, sifted
  • peel of 1 orange, finely grated
  • peel of 1 lemon, finely grated
  • Cream cheese icing
  • 100
    g
    butter, cut into cubes
  • 500
    ml
    icing sugar, sifted
  • 250
    g
    cream cheese
  • 10
    ml
    lemon peel, finely grated
  • 5
    ml
    lemon juice
  • 2.50
    ml
    vanilla essence
 

Method

25
 
Place paper cups in a muffin pan.
Beat the eggs and caster sugar together until light and creamy. Add the oil and yoghurt and beat well.
Stir in the poppy seeds, coconut, flour and citrus peel and beat until well mixed. (The batter is runny.)
Spoon the batter into the paper cups and bake in a preheated oven for 20 to 25 minutes or until cooked and golden brown.
Make the cream cheese icing: Beat the butter and icing sugar until smooth. Add half the cream cheese and the remaining ingredients and beat until smooth.
Add the remaining cream cheese and beat until just mixed. Do not beat too much, otherwise it will be runny. Cover with clingfi lm and keep in the refrigerator until needed.
Allow the cupcakes to cool, then ice with the cream cheese icing.
 

Read more on: bake
 

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