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Lemon Poppyseed Drizzle Cupcakes
Ingredients
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 large free range eggs
  • 125g self-raising flour, sifted
  • Zest of 2 lemons
  • ½ tablespoon poppyseed’s (or about a slightly heaped teaspoon)
  • 2 to 3 tablespoons cold water, enough to loosen the cake batter
  • Lemon Drizzle Icing -
  • 4 tablespoons icing sugar
  • Enough lemon juice to make your desired icing consistency
Steps
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