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Home Kids Menu

Orange and poppyseed cupcakes

bgdiet by bgdiet
January 6, 2019
in Kids Menu, Kids party food
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Orange and poppyseed cupcakes
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Orange and poppyseed cupcakes

  • 1:20 Prep
  • 0:20 Cook
  • Makes 12
  • Advanced

Ingredients

  • 1 tablespoon poppyseeds
  • 2 tablespoons milk
  • 2 cups (300g) self-raising flour
  • 1 tablespoon grated orange rind
  • 1/2 cup (115g) caster sugar
  • 125g butter
  • 1/4 cup (90g) orange marmalade
  • 2 eggs
  • 1/4 cup (60ml) fresh orange juice
  • 250g cream cheese, at room temperature
  • 1 1/2 cups (230g) icing sugar
  • 2 tablespoons fresh lemon juice
  • Cachous, to sprinkle

Method

  • 1
    1Preheat oven to 180°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Soak 1 tablespoon poppyseeds in 2 tablespoons milk. Set aside. Place 2 cups (300g) self-raising flour, 1 tablespoon grated orange rind and 1/2 cup (115g) caster sugar in a bowl. Stir ingredients to combine.
  • 2
    Melt 125g butter and 1/4 cup (90g) orange marmalade in a saucepan over a medium heat. Stir into the flour mixture with 2 eggs, 1/4 cup (60ml) fresh orange juice and milk mixture until combined. Spoon into the cases. Bake for 15-20 minutes or until an inserted skewer comes out clean.
  • 3
    Use an electric beater to beat 250g cream cheese, at room temperature, and 1 1/2 cups (230g) icing sugar until soft. Beat in 2 tablespoons fresh lemon juice until light and fluffy. Place in the fridge for 1 hour or until the icing thickens. Spread over cool cakes and sprinkle with cachous.

Source: taste.com.au

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