Ah the elusive poppy seed… which you wouldn’t think would be that hard to track down in the supermarkets but for ages and I mean ages… I haven’t seen it on the shelves. Then, when I was last in the cash and carry, I spotted a catering size bag and picked it up.
I now have a bajillion poppy seeds so be prepared for poppy seed baking/cooking/making overload.
To start us off on our poppy seed journey I present to you my Lemon and Poppy Seed Cupcakes. So light, fluffy and zesty, with a little crunch from the seeds, makes these a great summer cupcake. Or w whenever you fell like it cupcake… Who am I to dictate when you should and should not eat cake… All I know is it should be, All. The. Time.*
The recipe is fairly simple. I use my lemon cupcake recipe fromhere only I omit the sour cream altogether and use buttermilk instead of full fat milk. I have no measurement for the poppy seeds, I just throw in handfuls until I see there is a good spread of them throughout the batter.
Lemon Buttercream
- 225g softened unsalted butter
- 500g icing sugar
- 3 tablespoons lemon juice
- splash of full fat milk
- Beat the butter and half the icing sugar for a few minutes on a medium speed.
- Scrape down the sides and add the rest of the sugar and the lemon juice. Add the splash of milk if the icing gets too thick.
- Pipe onto the cupcakes or smother them completely using a good tablespoon sized dollop on each!
* Cake should be eaten in moderation and as part of a balanced lifestyle… I guess… but also…
I figure reasons likeI’m on the school run, shops run, I’m washing/ironing/cleaning the house, I’ve to cook the dinner, make the beds, stand on bits of lego, I had a crap nights sleep, or too much sleep, the in-laws visit, a friends visit, I’m feeling sad, feeling happy, lonely, smothered, feeling amazing, I just got good news, bad news, great news, oh yeah, the sun is shining, Booo! the sun isn’t shining… feel free to add your own… are all reasons to eat cake.
