Poppy Seed & Lemon Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder
• 1 tablespoon poppy seeds
• 1 table spoon grated lemon zest

For The Lemon Syrup…

• ½ cup super fine sugar
• ¼ cup water
• Lemon zest from 1 lemon
• granulated sugar

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute and then stir in poppy seeds and lemon zest.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the lemon syrup add the sugar and water into a small saucepan and stir over low heat until the sugar has dissolved. Add the zest of the lemon then bring it to a boil, then reduce the heat and let it simmer
for approx 10 minutes.

The sugar syrup should thicken but not colour.Remove from the stove and let it cool for a few minutes, remove the lemon zest and place into granulated sugar, and roll around until coated, then place on wax paper to dry.With a toothpick poke 10 to 15 holes through the top of the cupcake, and then using a pastry brush, cover the cupcakes with the lemon sugar syrup then place the candied lemon zest on top of each cupcake.