Lemon and Poppy Seed Cup Cakes

Hungry again and no cakes left in the house.  Everything had been eaten by the ravenous kids.  I decided to knock up a few cup cakes.

I have wanted to try poppy seeds in cake for a while and had bought a packet in the shop this week.  I had to toast a teaspoon or two on a small oven proof plate first.  I then had a look in the fridge to see what I could find.

I found half a jar of lemon curd and thought, yes good combination.

Made the usual base cake mixture as follows:

150g sunflower spread

150g caster sugar

I creamed these together first.

3 eggs

I added these and whisked in until the mixture went smooth and creamy.

100g self raising flour

Couple of drops of vanilla essence

Poppy seeds

I whisked the flour, poppy seeds and vanilla into the mixture then gently swirled the half jar of lemon curd into the mixture then spooned into 12 cup cake cases.

I baked in a preheated oven at 170C for approx. 15 minutes.

Once cooked, I left them to cool.

For the topping I mixed some icing sugar, lemon flavour and yellow food colour to make a soft spoonable icing.  I put about a teaspoon of this on each cup cake.  I tried to sprinkle a little edible gold dust on top of this but it didn’t really work. 

They didn’t look as good as I would like but tasted delicious.