Ingredients

For the cupcakes:

• 225g butter, softened 
• 225g caster sugar 
• 4 eggs 
• Half tsp vanilla extract 
• 225g self raising flour, sifted 

For the icing:

• 250g butter, softened 
• 500g icing sugar, sifted 
• Lemon curd
• Poppy seeds

Tools

• Kitchen Machine

Method

1. Begin by preheating the oven to 180˚C.
2. Add the butter and sugar to the bowl of your kitchen machine, fitted with the creaming beater. Beat the butter and sugar together until pale  and creamy. 
3. Beat the eggs in one at a time, with the vanilla, until fully combined. Then fold in the flour.
4. Spoon into cupcake cases and bake in the preheated oven for 15 minutes, or until risen and golden and a toothpick inserted comes out clean.
5. Allow to cool on a wire rack before decorating.
6. Add the butter and half the icing sugar to the clean bowl of your kitchen machine, fitted with the creaming beater, and switch to a minimum speed. Once the butter and sugar are combined, add the rest of the icing sugar and 2 tbsp room temperature water, and beat until smooth and creamy. Add more water until you reach the desired consistency for piping.
7. Top cupcakes with the buttercream, lemon curd and poppy seeds.

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