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Method
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.
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.
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.
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.
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.
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.
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.
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.
Citrus poppy seed cupcakes with blackberry frosting
Serves1616
Cook time45 mins45 minutes
Prep time40 mins40 minutes, + standing & cooling time
+ 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 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
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.
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.
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.
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.
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.
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.
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.
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.
