Lemon and Poppy Seed Drizzle Cupcakes

I can’t believe our baby boy is 5 months old!  And I've made this recipe at least 5 times since he was born always with the intention to write this post.  How time flies when you’re busy and at least it’s been well tested!

So to try and keep it brief and summarise the last few months, I’m still totally in love.  And so is his daddy, and his big brother and sister.  Little Parker is such a cruisy baby who makes everyone (and I mean everyone) smile.  I really trying to stop and smell the roses with this one.  I even enjoy the night feeds.  I know he’ll be all grown up all too soon so it’s about cherishing every moment I can.

He brings me down to earth.  Reminds me we all have a soul, a unique and very special soul and that we are blessed to have created this one.  While kids can frustrate us at times especially the older ones as they go through different stages of growth and development, we need to remind ourselves of how special they are and how precious this time with them is.

And occasionally make them a treat...

Lemon and poppy seed drizzle cupcakes

Zest and juice of 1 lemon

50-80g raw sugar – mill 15 sec

40g raw sugar for syrup

150g softened butter

2 tbl honey

1 tbls chia seeds

50g yoghurt

3 eggs

250g SR flour

2 tbls poppy seeds 

• Preheat oven to 180°
• Fill muffin tray with silicone liners or grease lightly
• Place lemon peel and sugar in Thermomix and mill for 15 seconds on speed 8 the scrape down
• Add butter and cream for about 20 seconds on speed 6
• Add honey, chia seeds, yoghurt and eggs and blend for 10 seconds on speed 6
• Add flour and poppy seeds and mix for about 5 seconds on speed 4 or until just combined
• spoon into muffin trays and bake for about 20 minutes depending on size.  
• Cakes will be golden and will spring backed when touched once cooked.

Syrup

• Combine lemon juice with extra sugar and heat in a small saucepan, in microwave or in Thermomix (4 mins at 90° on speed 2) until sugar dissolved 
• Using a skewer pierce a few holes into each cake once removed from the oven and drizzle syrup over while still warm

These are delicious eaten while still warm but also keep nicely for a few days

Variations:

Use a combination of lemon and orange zest for a twist.