Orange And Poppyseed Cupcakes Recipes

ORANGE AND POPPYSEED CUPCAKES

Steps:

• Pre-heat the oven to 175C fan-forced.
• Line 1 1/2 cupcake tins with paper cases (18 cupcakes total).
• In the bow of an electric mixer, beat the butter and sugar together until smooth and creamy.
• Add the eggs and beat them in then add the flour and mix it in.
• Finally add the vanilla, poppy seeds and orange zest and mix just until everything is nicely distributed through the batter.
• Divide the batter between the cupcake cakes.
• Bake the cupcakes for 20 minutes or until a cake tester inserted in the middle of one comes out clean.
• Transfer the cupcakes to a wire rack to cool completely.
• Sift the icing sugar into a bowl and add the orange zest until it reaches a nice drizzle consistency.
• Stir through the poppy seeds.
• When the cakes have cooled, drizzle the icing over the top and leave it to set.

ORANGE AND POPPYSEED CUPCAKES

Steps:

• Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
• Beat ingredients, except for the whole orange, in a medium bowl on low speed with an electric mixer until just combined. Increase speed to medium, beat until mixture is smooth and changed to a paler colour. Spoon mixture into cases.
• Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pan for 2 minutes before turning, top-side up, onto a wire rack to cool.
• Make orange frosting. Beat cream cheese and butter in a small bowl with an electric mixer until smooth. Gradually beat in sifted icing sugar; stir in rind.
• Peel large pieces of rind from orange, remove any white pith from rind. Cut rind into long, thin strips.
• Spread frosting onto cooled cakes; top with strips of rind and, if you like, sprinkle with a little extra poppy seeds.

ORANGE-POPPY SEED CUPCAKES WITH BUTTERCREAM POPPIES

Steps:

• Preheat oven to 350 degrees. Line 20 cups of two 12-cup muffin tins with baking cups. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl. Stir together milk and 1/4 cup orange juice.
• Beat butter, 1 1/4 cups sugar, and the orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, 1 at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat in poppy seeds.
• Divide batter among muffin tins (filling each cup two-thirds full). Bake until golden around the edges, 18 to 20 minutes.
• Meanwhile, bring remaining 1/4 cup orange juice and remaining 1/4 cup sugar to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Let stand until ready to use.
• Brush warm cupcakes with half the orange juice mixture. Transfer cupcakes to a wire rack, and let cool for 30 minutes.
• Brush cupcakes again with remaining orange juice mixture, and let cool completely.
• Frost cupcakes with untinted buttercream. Top each with a buttercream poppy.