Name: Orange and poppyseed cupcakes
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 1
Ingredients: 20.00 ml poppyseeds; 41.20 gm milk; 300g self-raising flour; 20.00 ml grated orange rind; 115g caster sugar; 125g butter; 90g marmalade; 2 eggs; 60ml orange juice; 250g cream cheese, at room temperature; 230g icing sugar; 42.00 gm fresh lemon juice; Cachous, to sprinkle

Orange and poppyseed cupcakes

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Prep Time:
80 minutes

Cook Time:
20 minutes

Total Time:
100 minutes

Delicious orange cupcakes are a hit for every celebration, loved by all ages.

Ingredients:

20.00 ml poppyseeds
41.20 gm milk
300g self-raising flour
20.00 ml grated orange rind
115g caster sugar
125g butter
90g marmalade
60ml orange juice
250g cream cheese, at room temperature
230g icing sugar
42.00 gm fresh lemon juice
Cachous, to sprinkle

Instructions:

Preheat your oven to 180°C. Line 12 muffin pans with paper cases. In a small bowl, soak poppyseeds in milk. Set aside. In a separate bowl, combine self-raising flour, grated orange rind, and caster sugar.
In a saucepan over medium heat, melt 125g of butter with 1/4 cup (90g) of orange marmalade. Mix this with the flour, 2 eggs, 1/4 cup (60ml) of fresh orange juice, and milk until well combined. Spoon the mixture into the cases and bake for 15-20 minutes or until a skewer comes out clean.
Start by using an electric beater to blend 250g of cream cheese, at room temperature, with 1 1/2 cups (230g) of icing sugar until smooth. Add 2 tablespoons of fresh lemon juice and beat until the mixture is light and fluffy. Chill in the fridge for 1 hour to thicken before spreading over cooled cakes and topping with cachous.

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