Recipe: Orange & Poppyseed Cupcakes

Zest /zɛst/ (noun)
Excitement; energy; enthusiasm e.g. zest for life.

Today, I’m thinking of the other ‘zest’ – the peel of citrus fruit like oranges and lemons. You see, the Rodericks family is fighting off chesty coughs and sneezing fits. We need all the Vitamin C we can get.


Good thing then, that we were a bit over-zealous when we went fruit-picking in Bilpin a few weekends ago. We’ve still got heaps left from our bounty of oranges and apples.

So thought I’d make some zesty cupcakes to shake us out of our cranky cold-induced funk and celebrate the end of yet another school term with these Orange and Poppyseed Cupcakes. Bring on the school holidays!

orange cupcakes

A cup of Orange Pekoe paired with an Orange Cupcake


250 g butter, softened
200 g caster sugar
Finely grated zest of 1 orange
4 eggs
2 cups cake flour *
2 tsp baking powder
1 tbsp poppy seeds
2 tbsp milk, room temperature

To Make the Orange Glaze:
Freshly squeezed juice of 1 orange
1/4 to 1/2 cup caster sugar (depending on how sweet the juice is)
Orange zest, finely julienned; make sure there is no white pith!

orange and poppyseed


Firstly, soak the poppy seeds in the milk for at least an hour before you start your cupcakes.

*To Make Cake Flour
Measure two tablespoons of corn flour (corn starch) in a measure cup. Top this up with plain flour till it reaches one cup (level). Sift these two flours at least a couple of times. You now have one cup of cake flour. Repeat as required.
Add the baking powder and sift again. Set aside.

In a large mixing bowl, cream the butter and sugar until fluffy and pale.
Add the orange zest.
Next add the eggs one at a time, mixing well after each addition.
Fold the flour into the mix.

Spray your cupcake cases with oil. Spoon the batter into the cases till two- thirds full.
Bake at 170°C for approx. 20 minutes until the cupcakes are golden brown.
While the cupcakes are in the oven, make the orange glaze.

orange and poppyseed cupcakes

To make the Orange Glaze:
In a small saucepan, mix the orange juice and sugar on high heat. Bring to a boil and stir until the sugar dissolves. Skim off any scum from the surface. Lower the heat and let the syrup reduce until it is thick and sticky – approx. 10-12 minutes.

Pierce the tops of the warm cupcakes with a skewer/toothpick and spoon the glaze/ syrup all over the cupcakes. Top with finely julienned orange zest. Enjoy!

Orange muffins
So tell me, do you like citrus fruit? And what about fruity desserts and sweet treats? What’s your best cure for a cold or cough?


4 responses to “Recipe: Orange & Poppyseed Cupcakes

I would love to hear from you, so please leave a reply!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s