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