Orange and Poppyseed Cupcakes | Centenary Nannies and Babysitters

Orange and poppyseed cupcakes are a perfect after school snack the whole family will enjoy. They are quick and easy to make and taste amazing!

 

Ingredients:

  • 1/4 cup poppy seeds
  • 1/4 cup milk
  • 125g butter, softened
  • 1 cup caster sugar
  • 1 tablespoon finely grated orange rind
  • 3 eggs
  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup almond meal
  • 1/3 cup Greek-style yoghurt
  • 1/4 cup orange juice
  • Candied orange peel, to decorate

 

Frosting:

  • 250g cream cheese
  • 125g butter, softened
  • 3 cups icing sugar mixture
  • 2 teaspoon finely grated orange rind
  • 2 tablespoons orange juice

 

Method:

Step 1  Preheat oven to 160C. Line 12 x 1/2 cup muffin pans with paper cases. Combine the poppy seeds and milk in a small bowl. Set aside for 10 minutes to soak.

Step 2  Use an electric mixer to beat the butter, sugar and orange rind until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour and almond meal. Stir to combine. Add the yoghurt, orange juice and poppy seed mixture. Stir until just combined. Spoon evenly among the prepared pans.

Step 3  Bake for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.

Step 4  Meanwhile, to make the orange frosting, use an electric mixer to beat the cream cheese and butter until pale and creamy. Gradually add the icing sugar, orange rind and orange juice, beating well after each addition. Spread icing evenly over each cupcake. Top with candied orange peel to decorate.

 

Orange and poppyseed cupcakes

Orange and Poppyseed Cupcakes
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