Today is World Mental Health Day and what is the number one way to raise much needed charitable funds? Have a bake sale of course. I’ve just started my new job at Queen Mary University of London and I was pleased to see the Student Welfare team had organised lots of fundraising and awareness events around the campus so I decided to help out in the best I know how.
I’m sad to say these are not an original recipe creation but adapted from the very reliable BBC Good Food. But if it ain’t broke don’t fix it – and these are very, very good. The boyfriend’s sister even went as far as to say these are her favourite cupcakes I’ve ever made, and given that I’ve made a fair few in my time, that is really saying something.
Give these a whirl if you need a sweet, zesty pick-me-up. They are guaranteed to brighten up your day.
For the cakes…
225g self-raising flour
175g golden caster sugar
Zest 2 lemons
1 tablespoon of poppy seeds, toasted
100g natural yogurt
For the icing…
225g unsalted butter
400g icing sugar
Juice 1 lemon
A few drops yellow food colouring
Heat oven to 180C. Line a 12-hole muffin tin with cupcake or muffin cases.
Melt the butter and set aside. Put all the cupcake ingredients except the poppyseeds in a food processor or mixer, adding the melted butter last, and whiz up to combine.
Divide the mixture between the cupcake cases filling them 2/3 full.
To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle and pipe as you like (or feel free to just slap it on if you’re feeling rustic).
- Makes 12-15 cakes (depending on the size of your cupcake liners)
- These cakes freeze really well