This is a really nice recipe which is a bit different from the normal buns and cakes. It also uses honey instead of sugar in the recipe, which for those who are diabetic or dieting may be a better choice.
Ingredients.
250g self-raising flour
30g poppy seeds
Grated rind of 2 lemons
150g unsalted butter
2 ½ tbsp honey
100g Greek yoghurt
2 eggs
75g cream cheese
2 tbsp maple syrup
Zest of 1 lemon
Method.
1. Preheat the oven to 180°C, 160°C fan or Gas Mark 4. line your fairy cake tray with cases – makes 20 – 24.
2. Sift the flour into a bowl and stir in 20g of the poppy seeds and the grated lemon rind.
3. Melt together the butter and honey then leave to cool for a few minutes.
4. Whisk together the yogurt and eggs, then add the butter and honey mixture.
5. Pour the wet ingredients into the dry and mix well.
6. Divide between paper cases and bake for 15 – 20 minutes, until risen and lightly golden. Remove from the tin and allow to cool on a rack.
7. To decorate, mix the remaining poppy seeds with the cream cheese and place a dollop on top of each cupcake. Drizzle with maple syrup and sprinkle over the lemon zest.