Mrs. Jackson Cooks

Life through food

Midnight muchies essentials: lemon and poppy seed cupcakes

on June 21, 2011

This is my last post until next week – as in case you’ve not noticed – I’m at glastonbury. Seems a friend of mine has gone all kitchen goddess and whipped up cakes so maybe Ill get her to guest blog…anyway enjoy. Ill see you on the other side!

I’ve been wanting to try this recipe for a while because it’s just had so many good reviews on the BBC good food website. And having sampled them last night, I have to say, they’re pretty special. And I was surprised, but because I use a small traditional sized cupcake tin and used an icing glaze instead of butter cream icing, and because the recipe uses yoghurt instead of cream or milk, these are pretty low in calories for cupcakes.

So if you’re dieting and need a treat – this is one for you. I worked out my batch were 224 calories per cupcake, when considering most cupcakes are well over 300 calories, and this recipe even says theirs were 529 calories (you have to remember theirs are bigger and have buttercream icing) – I think that’s pretty good going.

I decided that the most essential thing that we needed for glastonbury festival (for those of you who are hermits, its only the oldest and biggest music festival in the world!) was cupcakes! Forget torches or bogroll…cupcakes it is!

Last year, we’d be stumbling back to the tent at about 4am and I’d be starving. But the only place that was still serving food was a really rubbish place that did soggy chips. So I thought – what better way to cure midnight munchies than with cupcakes (and I also make hazelnut and chocolate chip cookies, but they didn’t turn out so well – edible, tasty, but not blog worthy. Once I’ve perfected the recipe, I’ll be sharing it though). Which is why I also chose a glace icing because I thought that buttercream might not survive so well being carted around in a backpack and then sat in a tent for several days. Plus I’d run out of butter 🙂

The original recipe is here http://www.bbcgoodfood.com/recipes/470636/lemon-and-poppyseed-cupcakes

And to be honest, it had so many good reviews, I didn’t really change it at all, except for the icing. And although the glaze works well to eat, it’s messy and doesn’t look as pretty as buttercream so if you’re not taking these camping and aren’t on a diet, then maybe consider the original icing instead.

Lemon and poppy seed cupcakes

Makes 14/15 small ones or 12 medium ones

  • 225g self raising flour
  • 175g caster sugar (I used granulated though as I didn’t have caster)
  • 2 lemons zested and 1 juiced
  • 1 tbsp poppy seeds, toasted
  • 3 eggs
  • 100g natural yoghurt
  • 175g unsalted butter, melted and cooled slightly
  • 100g icing sugar
  • sprinkles or other cake decorations (optional)
  1. Preheat the oven to 180 degrees Celsius and line a cupcake tin with cupcake liners.
  2. Mix the flour, sugar, lemon zest and poppy seeds together.
  3. In a separate bowl combine the eggs with the yoghurt and beat together. Then add to the dried ingredients along with the melted butter.
  4. Beat well until smooth and then spoon into the cupcake liners.
  5. Bake in the middle of the oven for about 20 minutes, or until a skewer comes out clean.
  6. Turn onto a wire rack to cool.
  7. Meanwhile carefully add the icing sugar to the lemon juice to make a thick paste – you may need to add more or less sugar, depending on how much juice you got from the lemon so add in stages until you have a thick enough paste to spread.
  8. Once the cupcakes are completely cooled using a teaspoon spread a little of the icing in the middle of each cupcake followed by a few sprinkles or other decorations. Leave to cool and harden. The icing will run a bit so they don’t look as pretty but they’re still extremely tasty.
  9. Enjoy with a nice mug of tea and a sit down.
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