Servings: 12 cupcakes




Lemon Icing

  • 225g icing sugar
  • 1 lemon juice

Lemon Poppy Seed Cupcakes

Method (makes 12)

  1. Preheat oven 190°C
  2. Fill your cupcake tin with cupcake cases.
  3. In a mixing bowl, add the sugar, egg, yogurt, Newgrange Gold Irish Wild Flax Oil, Camelina Sativa, butter, milk, vanilla and lemon zest, and whisk until well combined.
  4. In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.
  5. Combine the wet and dry ingredients and mix until just combined.
  6. Divide the batter evenly between the prepared muffin cups, filling almost to the top.
  7. Bake cupcakes for 30-35 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
  8. Let cool for ten minutes before removing the cupcakes from the tin.
  9. Once cool you can add the icing on top.
  10. To make the icing, sift the icing sugar into a bowl, add in the lemon juice and stir until smooth.
  11. Once the cupcakes are cooled, drizzle with the icing and its ok if its messy! Sprinkle with some more poppy seeds.