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Citrus poppy seed cupcakes with blackberry frosting

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  • Vegetarian
  • Sesame free
  • Seafood free
  • Shellfish free
  • Soy free
  • Peanut free
  • Nut free

Delicious from top to bottom, these poppy seed cupcakes are infused with citrus syrup and topped with sweet blackberry icing.

  • Serves16
  • Cook time45 minutes
  • Prep time40 minutes, + standing & cooling time
Citrus poppy seed cupcakes with blackberry frosting

Ingredients

  • 1/4 cup (40g) poppy seeds
  • 1/3 cup (80ml) milk
  • 150g butter, softened
  • 2 oranges, rind finely grated, juiced
  • 2 lemons, rind finely grated, juiced
  • 3/4 cup (165g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/4 cup (35g) plain flour
  • 1/3 cup (75g) caster sugar, extra
  • Thyme sprigs, to decorate
  • Blackberries, extra, to decorate

Blackberry frosting

  • 240g fresh or frozen blackberries
  • 2 tbs caster sugar
  • 170g butter, softened
  • 2 1/4 cups (360g) icing sugar mixture, sifted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line 16 holes of two 1/3-cup (80ml) muffin pans with paper cases. Combine the poppy seeds and milk in a bowl. Set aside for 10 mins.
  2. Step 2

    Meanwhile, use an electric mixer to beat the butter, orange rind, lemon rind and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
  3. Step 3

    Add the combined flour and milk mixture, in batches, stirring until just combined. Divide the mixture evenly among the lined pans. Bake for 20-25 mins or until light golden and a skewer inserted in the centres comes out clean.
  4. Step 4

    While the cupcakes are cooking, place the orange juice, lemon juice and extra sugar in a small saucepan with 1 cup (250ml) water. Stir over medium-high heat for 4 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 mins or until the syrup thickens slightly.
  5. Step 5

    Use a skewer to poke holes all over the surface of each warm cupcake. Spoon 1 tbs of the syrup evenly over each cupcake. Cool completely.
  6. Step 6

    To make the blackberry frosting, place the blackberries, sugar and 2 tbs water in a small saucepan over low heat. Cook, stirring, for 3-5 mins or until the berries start to release their juices. Cook for a further 3-4 mins or until the mixture starts to thicken slightly. Strain through a fine sieve into a bowl, pressing with the back of a spoon. Discard the solids.
  7. Step 7

    Use a clean electric mixer to beat the butter in a medium bowl until pale and creamy. Add the icing sugar, in batches, beating well after each addition. Add two-thirds of the puree and beat until well combined. Place the frosting in a piping bag fitted with a 1cm fluted nozzle.
  8. Step 8

    Pipe the blackberry frosting over the cupcakes. Transfer to a serving platter. Drizzle with the remaining puree. Sprinkle with thyme and extra blackberries to serve.

Nutrition Information

Per Serve

Energy: 1677kJ/401 Cals (19%)

Protein: 4g (8%)

Fat: 19g (27%)

Sat fat: 11g (46%)

Carb: 55g (18%)

Sugar: 42g (47%)

Fibre: 3g (10%)

Sodium: 243mg (12%)

Citrus poppy seed cupcakes with blackberry frosting

Citrus poppy seed cupcakes with blackberry frosting
  • Serves16
  • Cook time45 minutes
  • Prep time40 minutes, + standing & cooling time
Ingredients
  • 1/4 cup (40g) poppy seeds
  • 1/3 cup (80ml) milk
  • 150g butter, softened
  • 2 oranges, rind finely grated, juiced
  • 2 lemons, rind finely grated, juiced
  • 3/4 cup (165g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/4 cup (35g) plain flour
  • 1/3 cup (75g) caster sugar, extra
  • Thyme sprigs, to decorate
  • Blackberries, extra, to decorate

Blackberry frosting

  • 240g fresh or frozen blackberries
  • 2 tbs caster sugar
  • 170g butter, softened
  • 2 1/4 cups (360g) icing sugar mixture, sifted
    Description

    Delicious from top to bottom, these poppy seed cupcakes are infused with citrus syrup and topped with sweet blackberry icing.

    Method
    1. Step 1

      Preheat oven to 180°C. Line 16 holes of two 1/3-cup (80ml) muffin pans with paper cases. Combine the poppy seeds and milk in a bowl. Set aside for 10 mins.
    2. Step 2

      Meanwhile, use an electric mixer to beat the butter, orange rind, lemon rind and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
    3. Step 3

      Add the combined flour and milk mixture, in batches, stirring until just combined. Divide the mixture evenly among the lined pans. Bake for 20-25 mins or until light golden and a skewer inserted in the centres comes out clean.
    4. Step 4

      While the cupcakes are cooking, place the orange juice, lemon juice and extra sugar in a small saucepan with 1 cup (250ml) water. Stir over medium-high heat for 4 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 mins or until the syrup thickens slightly.
    5. Step 5

      Use a skewer to poke holes all over the surface of each warm cupcake. Spoon 1 tbs of the syrup evenly over each cupcake. Cool completely.
    6. Step 6

      To make the blackberry frosting, place the blackberries, sugar and 2 tbs water in a small saucepan over low heat. Cook, stirring, for 3-5 mins or until the berries start to release their juices. Cook for a further 3-4 mins or until the mixture starts to thicken slightly. Strain through a fine sieve into a bowl, pressing with the back of a spoon. Discard the solids.
    7. Step 7

      Use a clean electric mixer to beat the butter in a medium bowl until pale and creamy. Add the icing sugar, in batches, beating well after each addition. Add two-thirds of the puree and beat until well combined. Place the frosting in a piping bag fitted with a 1cm fluted nozzle.
    8. Step 8

      Pipe the blackberry frosting over the cupcakes. Transfer to a serving platter. Drizzle with the remaining puree. Sprinkle with thyme and extra blackberries to serve.