Thursday, February 21, 2008

Orange & Poppy Seed Cupcakes

Melted butter, to grease
1 tbs poppy seeds
3/4 cup milk
2 1/2 cups self-raising flour
3/4 cup caster sugar
4.5 oz butter, melted
2 eggs, lightly whisked
2 tsp finely shredded orange rind
1/4 cup fresh orange juice
Icing sugar, to dust

Preheat oven to 375 F. Brush twelve 1/3-cup capacity non-stick cupcake pans with melted butter to lightly grease. Combine the poppy seeds and 1/4 cup of the milk in a small bowl. Set aside for 10 minutes.
Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

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