Orange and poppyseed cupcake recipe

Posted on October 13, 2012 by Hostile Bacon | 0 Comments

Orange and poppyseed cake

This recipe for orange and poppyseed cupcakes with honey and cinnamon icing is a wonderful taste sensation that will make your taste buds sing. It’s kind of like the fruit tingles of the cake world.

Orange and poppyseed cupcake recipe

125g sifted self-raising flour
100g caster sugar
125g half melted unsalted butter
2 large eggs
2tsp orange zest and 2 TBSP fresh orange juice
2 TBSP poppyseeds
2 TBSP milk
A dash of vanilla essence

Honey and cinnamon icing recipe

*I don’t like a lot of icing on my cakes, however if you do, I recommend doubling the ingredients

87g half melted unsalted butter
¼ tsp of vanilla essence
1 TBSP milk
200g icing sugar
1TBSP honey
1-2 pinches of cinnamon

To make orange and poppyseed cakes:

Preheat a fan forced oven to 180C

Stir 2 TB’s of milk and poppyseeds in a small bowl and leave for a couple of minutes

Combine sugar, butter, eggs and orange zest in the large bowl and mix. Add a dash of vanilla essence

Add the flour to the mixture and then slowly add the orange juice

Fold the poppyseeds and milk mixture into the batter with a metal spoon, avoid over mixing

Spoon the batter into cupcake cases and place on a cupcake tray. The recipe makes 12 regular size cupcakes.

Bake for 15 minutes, test with a skewer to make sure it is cooked and then place on a wire rack to cool.

Once the cupcakes have cooled add the icing.

To make honey and cinnamon icing:

Melt the butter

Place the butter, vanilla essence, honey, cinnamon and milk in a bowl and beat until smooth.
Gradually beat in the icing sugar and continue beating until the icing is creamy.

Enjoy!

Miss Ren