Lemon and poppy seed cupcakes
by Victoria Glass
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Ingredients
Dairy
150g of unsalted butter
1 dash of milk, if needed
110g of unsalted butter, softened
Store Cupboard
150g of caster sugar
3 eggs, beaten
150g of self-raising flour, (or rice flour plus 1 tsp. baking powder for gluten-free)
50g of caster sugar
220g of icing sugar, sifted
sprinkles, optional
Fruit & Vegetables
2 lemons, zest only
1 lemon, juice only
1 lemon, juice only
Spices & Dried Herbs
1 tbsp of poppy seeds