Yesterday afternoon I realised that I didn’t have a foodie post for you this week. *gasp* I was going to happily let it slide knowing that no one would probably even notice. But I then realised that I did have some leftover cupcake cases from ‘THE party’ and a pile of fresh oranges sitting in front of me. The girls (and me!) have been through an exhausting few weeks with event after event at school, their birthdays, being sick …. and we have scheduled in some time on the weekend to go out adventuring. This means putting on our runners and getting onto a hiking trail somewhere. They are really excited as it is one of our favourite things to do.
After shuffling through my pantry to check for what ingredients I had on hand I found some poppy seeds lurking in there. Perfect! Orange and poppy seed cupcakes it was! This recipe is one of those golden chuck everything in, whip it up sort of ones. Winning!
I made these just before school pick up so I knew we could enjoy one for afternoon tea and save the rest for our adventure on the weekend. I just may have slipped one of these into my mouth on the way out the door to pick up the girls and oh my goodness I just had to stop and take a moment because they were so moist and delicious. The sweetness and the orange and the nutty little seeds just balance each other out perfectly. I know they aren’t healthy but they are packed full of Vitamin C and B-complex vitamins and stuff, so … all good, right?
With the cupcakes that were leftover I topped with some delicious orange cream cheese frosting with a sprinkling of orange zest and poppy seeds. I tied some leftover wrapping paper around the cases with some twine and I think that they look perfect for our weekend adventure.
Poppy Seed Cupcakes with Orange Frosting
125g softened butter
275g caster sugar
1 teaspoon vanilla extract
110g plain flour
125ml (½ cup) milk
Juice of 1 orange (about 1/2 cup)
2 teaspoons orange zest
40g (¼ cup) poppy seeds
150g softened cream cheese
75g softened butter
320g Icing sugar
2 teaspoons orange zest
- Preheat your oven to 180C and prepare 12 cupcake cases.
- Beat all of your cupcake ingredients together until pale and creamy
- Divide the mixture evenly into your 12 cases and bake for 25 minutes or until a skewer comes out clean.
- Allow your cupcakes to cool on a rack.
- Whip your frosting ingredients together and pipe generously onto your cupcakes and sprinkle with a few poppy seeds and orange zest.
Do you make snacks for weekend adventures?
Would you have frosting on these or leave them plain?
P.S. I will be a guest over at The Builders Wife tomorrow (Friday) sharing my favourite space, I would love it if you would please pop by and say hello 🙂Love it. Follow me. . .