Lemon Poppy Seed Cupcakes

Instructions

• 1

  Insert the wire rack into the middle shelf. Preheat the oven. Select BAKE/CONVECTION/350°F/18 minutes and press start.

• 2

  Line 2 x 6-cup (1/3 cup) muffin pans with paper baking cups.

• 3

  Put the butter, sugar and lemon zest in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until the mixture is pale and creamy.

• 4

  Add the eggs one at time, beating well after each addition.

• 5

  Turn the mixer to low speed and add half the flour, mix until just combined then add half the milk. Repeat with the remaining flour and milk. Fold in the lemon juice and poppy seeds.

• 6

  Divide the batter evenly between the baking cups.

• 7

  Once preheated, place one tray in the oven and bake for 18 minutes until a skewer inserted into the center comes out clean. Transfer to a wire rack and repeat with the second tray. Allow the cupcakes to cool.

• 8

  Top each cupcake with cream, lemon zest and glace lemon slices, if desired. Serve.