Cookbook

SOV860
the Smart Oven
™
Air Fryer
86
Lemon & Poppy Seed Cupcakes
1
Prep 20 mins / Cook 34 mins
2
Makes 12
40 ml milk
1 ½ tbsp poppy seeds
85 g butter, softened
155 g caster sugar, sifted
1 egg
2 tbsp lemon juice
1 ½ tsp lemon rind
185 g self-rising flour
25 g icing sugar, to serve
Double or whipped cream, to serve
1. Combine the milk and poppy seeds in a jug
and allow to stand for 20 mins.
2. Place the wire rack into the middle
shelf. Pre-heat the oven. Select BAKE/
CONVECTION/170˚C/17 mins and
press start.
3. Line 2 × 6 holed cupcake pans with
cupcake papers.
4. Place the butter and sugar into the bowl of a
bench mixer and beat until light and creamy,
approximately 3 mins on medium high
speed, scraping down the sides every minute.
5. Add the egg and beat well to incorporate,
approximately 1 min.
6. Fold through the lemon juice and rind, flour,
and the milk and poppy seed mixture on low
speed until just combined.
7. Spoon evenly into the prepared cupcake
pans.
8. When the preheating has finished, place the
first tray in the oven and bake for 17 mins
or until a skewer can be removed cleanly.
Repeat with the second tray of cupcakes.
Allow to cool.
9. Dust evenly with icing sugar and serve with
a dollop of double or whipped cream.