Or… rather a cupcake I didn’t bother to dress up. Or, one I ate far too quickly for it to give it time to get a frock. In any case, it was really delicious. With or without topping, it’s one to try.
Lemon and poppy seed cupcakes
Mix together 100g melted butter, 284ml soured cream, 1 beaten egg & 1 tsp vanilla essence. In a bowl mix together 280g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 200g caster sugar & 4 tsp poppy seeds. Stir into the soured cream mixture. Divide the mixture between 10 muffin cases. Bake in an oven preheated pre-heated to 190ºC/gas 5 for 20-25 minutes until golden and well risen.