Ingredients

The following ingredients have 14 Servings
  • 125 g self raising flour
  • 1 tbsp poppy seeds
  • 100 g caster sugar
  • 100 g butter
  • 2 eggs
  • 2 lemons (juice only)
  • 125 g icing sugar
  • Water

Instruction

  • In a large bowl cream together the sugar and the butter until soft and creamy.
  • Whisk the eggs in another bowl and then whisk slowly into the creamed butter and sugar.
  • Make sure the mix is thoroughly combined.
  • Mix in the poppy seeds, and then fold in the flour, half at a time. It will get quite thick; loosen the mix by folding in the juice of one and a half lemons.
  • Spoon a large, heaped tablespoon of the mix into each cupcake case and then bake in the centre of your oven at gas mark 5 for 20-25mins or until golden.
  • Once they are out of the oven allow them to cool on a wire rack.
  • Once cool, you can ice them. Start with 125g of icing sugar and add in the leftover lemon juice and mix.
  • Thin with water until you get the thickness you desire.
  • Decorate and enjoy!