Topped with a rich, creamy frosting, these orange and poppy seed cupcakes are a must for any afternoon tea event. They're quick to make and will wow your guests!
Makes1212
Cook time20 mins20 minutes
Prep time20 mins20 minutes, + 10 mins soaking time
+ 10 mins soaking time
Ingredients
¼ cup (40g) poppy seeds
¼ cup (60ml) milk
125g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated orange rind
3 Coles Australian Free Range Eggs
1 cup (150g) self-raising flour
½ cup (75g) plain flour
½ cup (60g) almond meal
⅓ cup (95g) Greek-style yoghurt
¼ cup (60ml) orange juice
Candied orange peel, to decorate
Orange frosting
250g cream cheese
125g butter, softened
3 cups (480g) icing sugar mixture
2 tsp finely grated orange rind
2 tbs orange juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Line 12 x ½ cup (125ml) muffin pans with paper cases. Combine the poppy seeds and milk in a small bowl. Set aside for 10 mins 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 mins or until a skewer inserted into the centres comes out clean. Set aside for 5 mins 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.
Prep time20 mins20 minutes, + 10 mins soaking time
+ 10 mins soaking time
Ingredients
¼ cup (40g) poppy seeds
¼ cup (60ml) milk
125g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated orange rind
3 Coles Australian Free Range Eggs
1 cup (150g) self-raising flour
½ cup (75g) plain flour
½ cup (60g) almond meal
⅓ cup (95g) Greek-style yoghurt
¼ cup (60ml) orange juice
Candied orange peel, to decorate
Orange frosting
250g cream cheese
125g butter, softened
3 cups (480g) icing sugar mixture
2 tsp finely grated orange rind
2 tbs orange juice
Description
Topped with a rich, creamy frosting, these orange and poppy seed cupcakes are a must for any afternoon tea event. They're quick to make and will wow your guests!
Method
Step 1
Preheat oven to 160°C. Line 12 x ½ cup (125ml) muffin pans with paper cases. Combine the poppy seeds and milk in a small bowl. Set aside for 10 mins 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 mins or until a skewer inserted into the centres comes out clean. Set aside for 5 mins 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.
