|Serves: 10 people||Recipe course: Desserts||Total time (min.): 25|
For the Cupcakes:
225g butter, softened
225g caster sugar
Half tsp vanilla extract
225g self raising flour, sifted
For the Icing:
250g butter, softened
500g icing sugar, sifted
1 - Begin by preheating the oven to 180˚C.
2 - Add the butter and sugar to the bowl of your kitchen machine, fitted with the creaming beater. Beat the butter and sugar together until pale and creamy.
3 - Beat the eggs in one at a time, with the vanilla, until fully combined. Then fold in the flour.
4 - Spoon into cupcake cases and bake in the preheated oven for 15 minutes, or until risen and golden and a toothpick inserted comes out clean.
5 - Allow to cool on a wire rack before decorating.
6 - Add the butter and half the icing sugar to the clean bowl of your kitchen machine, fitted with the creaming beater, and switch to a minimum speed. Once the butter and sugar are combined, add the rest of the icing sugar and 2 tbsp room temperature water, and beat until smooth and creamy. Add more water until you reach the desired consistency for piping.
7 - Top cupcakes with the buttercream, lemon curd and poppy seeds.