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Categories:
butter sugar vanilla eggs flour milk orange juice poppy seeds orange syrup orange juice sugar orange
Viewed: 38 - Published at: 3 years agoIngredients
- 1 stick butter, at room temperature, chopped
- 1 cup sugar
- 1 tsp vanilla extract
- 2 None eggs
- 1 2/3 cups self-rising flour, sifted
- 1/4 cup milk
- 1/4 cup orange juice
- 2 tbsp poppy seeds
- None None Zest of one orange
- None None For the Syrup
- 3/4 cup orange juice
- 1/2 cup sugar
- None None Zest of one orange
Method
- Preheat oven to moderate, 350°F. Line a 12-cup muffin pan with paper liners.
- In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy.
- Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
- Lightly fold flour into creamed mixture alternately with combined milk and juice, beginning and ending with flour. Mix in poppy seeds and zest.
- Spoon mixture evenly into muffin cups until 3/4 full. Bake 20-25 minutes until firm to the touch and a toothpick inserted in the center of one cupcake comes out clean.
- To make syrup: Combine juice and sugar in a small saucepan. Bring to boil on high, stirring. Reduce heat to low and simmer, without stirring, 5 minutes. Add zest and cook a further 5 minutes, then remove from heat.
- Cool cupcakes in pan for a few minutes, before transferring to a rack over a baking sheet. With a toothpick, pierce cakes in several places. Spoon a little syrup over each cake. Allow to soak in. Serve with remaining syrup.
