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Grapefruit & poppy seed cupcakes
Grapefruit & poppy seed cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Enhance salads and baking with the vibrant flavor of citrus fruit. Try a refreshing twist on classic poppy seed cake.
Ingredients:
  • 175g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 190g (1 1/4 cups) self-raising flour
  • 2.00 gm baking powder
  • 3 eggs
  • 20.00 ml finely grated red grapefruit rind
  • 45g (1/4 cup) poppy seeds
  • 60ml (1/4 cup) fresh red grapefruit juice
  • Chopped red grapefruit segments, to serve
  • 125g cream cheese, at room temperature
  • 50g butter, at room temperature
  • 2 tsp finely grated red grapefruit rind
  • 230g (1 1/2 cups) icing sugar
Instructions:
  • 1. Preheat the oven to 180°C and line twelve 80ml (1/3-cup) muffin pans with paper cases. 2. In a bowl, use electric beaters to combine butter, sugar, flour, baking powder, eggs, and grapefruit rind. 3. Mix in poppy seeds and grapefruit juice until just combined. 4. Divide the batter among the lined pans. 5. Bake for 18-20 minutes, or until a skewer comes out clean. 6. Let the muffins cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  • In a bowl, beat cream cheese, butter, and grapefruit rind with electric beaters until pale and creamy. Gradually add icing sugar, 1/4 cup at a time, beating well after each addition until smooth and creamy. Spread over cupcakes and garnish with grapefruit slices.

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