SATSUMA & POPPYSEED CUPCAKES

 

  • Cooking Time: 20
  • Servings: 12
  • Preparation Time: 10

Ingredients

  • 6oz soft margarine
  • 6oz self raising flour
  • 6oz caster sugar
  • 3 eggs
  • 1tsp baking powder
  • 1tbsp poppy seeds
  • zest, juice & pulp from 2 satsumas
  • for satsuma icing-
  • icing sugar
  • satsuma juice

Directions

  • 1- cream margarine in large bowl
  • 2- add the rest of the ingredients and mix thoroughly
  • 3- spoon batter into 12 large paper cases in a 12 hole cake pan
  • 4- bake in a pre-heated oven at 190c for 20 minutes
  • 5- remove from oven and leave in pan for 5 minutes
  • 6- take cakes out of pan and cool completely on a wire rack
  • 7- make icing by sifting sugar into a clean bowl and adding enough juice to make the right consistency for spreading with a spoon

Notes

an experiment that worked beautifully! a real subtle soft flavour.

Categories: Cupcakes 
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