These lemon poppyseed cupcakes are time perfect tea time treat for both adults and kids.

SERVES 14  •  TOTAL TIME  45 min, plus cooling

Yoghurt ⅔ cup
Vegetable oil  ⅔ cup
Eggs 3
Zest of lemons 3 lemons
Caster sugar 300 g
Self-raising flour 300 g
Salt ½ tsp
Poppy seeds, plus extra for garnish 40 g

FOR THE LEMON BUTTER ICING
Butter, room temperature 250 g
Icing sugar, sifted 500 g
Lemon juice 3 tbsp
Zest from lemon 1 lemon

1. Preheat the oven to 180ºC and line a 12-hole muffin tin.

2. Whisk together the yoghurt, oil and eggs. In a separate bowl, rub the lemon zest into the caster sugar, then combine with the remaining ingredients. Pour in the egg mixture and mix to form a smooth batter. 

3. Fill the cupcake liners two-thirds full with batter.

4. Bake for 12–15 minutes until golden and the cake springs back when poked.

FOR THE LEMON BUTTER ICING

1. Beat the butter in a bowl until light and creamy.

2. Mix in the icing sugar in three batches, then mix for 2 more minutes until smooth and fluffy.

3. Mix in the lemon juice and zest.

TO ASSEMBLE

1. Dollop or pipe the lemon butter icing onto the cooled cupcakes. Decorate with a sprinkle of poppyseed, lemonzest and edible flower, if desired.

Recipes & styling: Sjaan van der Ploeg
Photography: callen jefferson/hmimages.co.za

Cupcakes are one of our favorite childhood treats, but instead of having regular chocolate or vanilla ones, why not have mojito cupcakes?