These were delicious – they didn’t last long at my house! I wanted to make them after trying a Lemon Poppy Seed muffin at a cafe. The muffin was nice, but it wasn’t anything special; just a plain muffin. I jazzed mine up a bit which made them super cute and taste just that much more amazing.
¾ cup sugar
1 egg, beaten
rind and juice of 2 lemons
125g sour cream
1 ½ cups flour
1 teaspoon baking powders
1 teaspoon baking soda
3 tablespoons poppy seeds
To decorate (optional):
3 – 4 tablespoons lemon curd
1 teaspoon poppy seeds
¼ cup candied lemon peel (recipe will be up on Wednesday)
1 ¾ cup icing sugar
¼ cup butter, softened
1 tablespoon milk
½ teaspoon vanilla
½ tablespoon lemon zest
1 tablespoon lemon juice
Preheat the oven to 160°C and line a 12 hole standard muffin tin with paper cases.
Cream the butter and sugar, then stir in the remaining ingredients until just combined. Spoon into the prepared muffin cases evenly and bake for 15 – 20 minutes or until a skewer inserted comes out clean.
Leave to cool in the tray for 5 minutes before transferring onto a wire rack.
So, there you have it. You could just eat these little babies now, or…
You could decorate them…
Once cool, inject each muffin with lemon curd.
Mix the butter, lemon zest and vanilla together until all lumps are gone. Add the milk and quickly cream it into the butter mixture. Mix in the sugar half a cup at a time and then cream on high for 2 minutes. Mix in the lemon juice. Pipe or spread the icing evenly over the cupcakes.
Sprinkle the tops with some extra poppy seeds and place 3 – 4 pieces of candied lemon peel on top.
What do you reckon? Much better.