Lemon & poppy seed cupcakes

Serves: 12


1 cup of Yeo Valley Lemon & Poppy Seed Yeogurt
1 cup of sunflower oil
1 cup of caster sugar
3 cups of self- raising flour
1 cup of eggs
2 tsp baking powder

For the icing

250g Yeo Valley Unsalted Butter
250g icing sugar
2 tbsp of Yeo Valley Lemon & Poppy Seed Yeogurt


  1. Mix cupcake ingredients and spoon into a muffin tray lined with cases.
  2. Bake at 165°C for 15-20 mins.
  3. For the icing, blend the icing sugar in a food processor and then add the butter in cubes.
  4. Blend on high into a thick paste, then add the Yeogurt and whizz until smooth.
  5. Spoon into a piping bag with a star nozzle attachment and chill for about 30 mins.
  6. Pipe the icing onto the cooled cupcakes, finish with poppy seeds and a thin wedge of lemon.

For more information about Yeo Valley,product information and recipe ideas,please visit www.yeovalley.co.uk


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