Your Recipe

Lemon & poppyseed cupcakes

Ingredient Amount Calories
Lemon juice 48g 11kcal
Butter without salt 400g 2868kcal
Egg raw whole 150g 215kcal
Poppy seeds 8.8g 46kcal
Lemon peel 12g 6kcal
Sugars, granulated 175g 677kcal
Wheat flour, white, all-purpose, self-rising, enriched 225g 797kcal

Recipe Tags:

Food

Recipe Instructions:

Ingredients
225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds, toasted
3 eggs
100g natural yogurt
175g butter, melted and cooled a little
For the icing
225g butter, softened
400g icing sugar, sifted
juice 1 lemon
few drops yellow food colouring
icing flowers or yellow sprinkles, to decorate

Method
STEP 1
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

STEP 2
To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

STEP 3
Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Nutrition Facts
Portion Size 1019 g | ml
Amount Per Portion 4619
19324
kcal
kilojoules
% Daily Value *
Total Fat 345g 442%
Saturated Fat 330g 1649%
Sodium 2946mg 128%
Total Carbohydrate 351g 128%
Dietary Fiber 9.2g 33%
Sugar 178g
Protein 245g 490%
Vitamin D 3mcg 15%
Calcium 1088mg 84%
Iron 14mg 79%
Potassium 717mg 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Vitamins
Nutrient Amount DV
Vitamin A 2976.36 mcg 331%
Thiamin [B1] 1.69 mg 141%
Riboflavin [B2] 1.812 mg 139%
Niacin [B3] 13.573 mg 85%
Pantothenic acid [B5] 3.855 mg 77%
Vitamin B6 0.444 mg 26%
Cobalamin [B12] 2.015 mcg 0%
Floate [B9] 791.626 mcg 0%
Vitamin C 34.144 mg 38%
Vitamin D 3 mcg 15%
Vitamin E 11.225 mg 75%
Vitamin K 29.275 mcg 24%
Betaine 0.529 mg 0%
Choline 543.842 mg 99%
Carbohydrates
Nutrient Amount DV
Total carbohydrate 351 g 128%
Sugars 177.9 g 356%
Dietary fiber 9.2 g 33%
Carbohydrate 7.1 g 0%
Net carbs 173.1g
Aminoacids
Nutrient Amount DV
Alanine 2.006 g 0%
Arginine 2.423 g 0%
Aspartic acid 3.394 g 0%
Cysteine 0.939 g 0%
Glutamic acid 11.092 g 0%
Glycine 1.605 g 0%
Histidine 1.092 g 0%
Isoleucine 2.052 g 0%
Leucine 3.607 g 0%
Lysine 2.213 g 0%
Methionine 1.092 g 0%
Phenylalanine 2.371 g 0%
Proline 3.917 g 0%
Serine 2.836 g 0%
Threonine 1.652 g 0%
Tryptophan 0.587 g 0%
Tyrosine 1.647 g 0%
Valine 2.505 g 0%
Minerals
Nutrient Amount DV
Calcium 1087.75 mg 84%
Copper 0.61 mg 68%
Fluoride 12.85 mcg 0%
Iron 14.29 mg 79%
Magnesium 103.97 mg 25%
Manganese 2.91 mg 127%
Phosphorus 1813.59 mg 145%
Potassium 717.41 mg 15%
Selenium 129.82 mcg 236%
Sodium 2946.49 mg 128%
Zinc 4.13 mg 38%
Other
Nutrient Amount DV
Water 257.414 g 0%
Ash 12.443 g 0%