Name: Citrus and poppy seed cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 0 serving
Cuisine: Bake
Ingredients: eggs large; 350.00 ml castor sugar; 100.00 ml sunflower oil; 250.00 ml yoghurt; 125.00 ml poppy seeds; 80.00 g desiccated coconut; 250.00 ml flour self-raising, sifted; orange peel; lemon peel finely grated; 100.00 g butter cut into cubes; 500.00 ml icing sugar sifted; 250.00 g cream cheese; 10.00 ml lemon zest only; 5.00 ml lemon juice; 2.50 ml vanilla essence

Recipe Disclaimer

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Ingredients (15)

Cupcakes

	eggs — large
350.00 ml	castor sugar
100.00 ml	sunflower oil
250.00 ml	yoghurt
125.00 ml	poppy seeds
80.00 g	desiccated coconut
250.00 ml	flour — self-raising, sifted
	orange peel
	lemon peel — finely grated

Cream cheese icing

100.00 g	butter — cut into cubes
500.00 ml	icing sugar — sifted
250.00 g	cream cheese
10.00 ml	lemon — zest only
5.00 ml	lemon juice
2.50 ml	vanilla — essence

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Method:

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.