Orange and poppyseed cupcakes

Step 1

Preheat oven to 160C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Combine the poppy seeds and milk in a small bowl. Set aside for 10 mins to soak.

Step 2

Use an electric mixer to beat the butter, sugar and orange rind until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour and almond meal. Stir to combine. Add the yoghurt, orange juice and poppy seed mixture. Stir until just combined. Spoon evenly among the prepared pans.

Step 3

Bake for 20 mins or until a skewer inserted into the centres comes out clean. Set aside for 5 mins to cool slightly before turning onto a wire rack to cool completely.

Step 4

Meanwhile, to make the orange frosting, use an electric mixer to beat the cream cheese and butter until pale and creamy. Gradually add the icing sugar, orange rind and orange juice, beating well after each addition. Spread icing evenly over each cupcake. Top with candied orange peel to decorate.