If you’re looking for a fantastic addition to your next Sunday afternoon tea, these Orange Poppyseed Cup Cakes are it. Tangy with lots of zesty flavour, and fluffy as you like, the poppy seeds add a great texture as well. Paired with the yummy glaze icing, this is definitely an afternoon centrepiece!
Orange Poppyseed Cup Cakes
Light, fluffy cupcakes infused with fresh orange zest and a hint of crunch from poppy seeds, topped with a delicate citrus glaze.
Course: Cakes, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
220
kcalTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Cake
3 tbsp Orange zest
120 gram Butter
0.66 cup Brown sugar
2 Eggs
2 tbsp Poppy seeds
1.5 cups Self-raising flour
0.25 cup Milk
0.33 cup Orange juice
- Glaze (Optional)
1.25 cups Icing sugar
3 tbsp Orange juice
.5 tsp Vanilla extract
2 tsp Orange zest
Directions
- Preheat oven to 180 degrees. Grease a muffin tin with spray oil, or line with patty cups.
- Using an electric beater beat together the butter and sugar until pale and creamy.
- Add the eggs one at a time, beating well after each. Stir through the orange zest and poppy seeds.
- Fold the flour into this mix until well combined, add the milk and the orange juice, stirring well.
- Pour or spoon this mixture into your prepared loaf pan and bake for about 25-30 minutes or until golden, keeping a close eye after the 20 minute mark. Test with a skewer to ensure the cupcakes are cooked through. Cool.
- If you choose to include a glaze, put it together while the muffins are cooling. Just mixing icing sugar with orange juice, zest and vanilla extract. Spoon the glaze over the cooled cupcakes, and sprinkle with icing sugar.
Very tasty, thankyou!