Photo: Deva Williamson
Lemon & poppyseed cupcakes
12 ingredients
40 min + 22 min
Makes 12
openrecipes
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Estimated Nutrition (whole recipe, rough)
796
Calories
37g
Protein
19g
Fat
118g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Poppy Seed | not in our table | 0 |
| Icing | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g self-raising flour
- 175g golden caster sugar
- zest 2 lemons
- 1 tbsp poppy seeds , toasted
- 3 eggs
- 100g natural yogurt
- 175g butter , melted and cooled a little
- 225g butter , softened
- 400g icing sugar , sifted
- juice 1 lemon
- few drops yellow food colouring
- icing flowers or yellow sprinkles, to decorate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes