(12 cupcakes)

  • 140 g (250 ml) cake flour
  • 5 ml baking powder
  • pinch of salt
  • 2 ml baking soda
  • 30 ml butter
  • 15 ml sunflower oil
  • 105 g (125 ml) caster sugar
  • 1 egg
  • 1 egg white
  • 30 ml lemon zest
  • 125 ml buttermilk
  • 30 ml poppyseed
Icing sugar and syrup

Heat oven to 180 °C. Line cupcake tins with paper cases and spray well with non-stick spray. Sift together flour, baking powder, salt and baking soda. Whisk butter and oil, using an electric whisk. Add caster sugar bit by bit and whisk until creamy. Add the whole egg and whisk well, followed by the egg yolk. Whisk well. Add zest. Fold in flour mixture and buttermilk, in turns. Lastly, fold in the poppyseed and spoon mixture into paper cases. Place in hot oven and bake for 20 to 25 minutes. While cupcakes are baking, prepare the sugar syrup. Mix water and sugar in a medium-sized saucepan. Bring to the boil and add slices of lemon. Boil for 3 minutes. Remove slices of lemon and set aside. Pour hot syrup over the cooked cupcakes. Allow to cool before decorating. Mix vanilla icing and poppyseed. Spoon over cupcakes and decorate with slices of lemon.