Orange Poppyseed Cupcakes

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Great looking cupcakes. Your kids will love these!

Blood orange marmalade

(Photo credit: Wikipedia)



  • 1 TBSP. poppyseeds
  • 2 TBSP. milk
  • 2 cups self-raising flour
  • Grated rind of one
  • 1/2 cup sugar
  • ½ cup butter
  • 1/4 cup orange marmalade
  • 2 eggs
  • 1/4 cup fresh orange juice
  • 250g cream cheese, at room temperature
  • 1 1/2 cups (230g) icing sugar
  • 2 TBSP. fresh lemon juice
  • Candied Sprinkles



Preheat oven to 350ºF. Heat oven to 350 degrees F. Lightly coat 12 cupcake cups with nonstick cooking spray or use paper cupcake liners. Soak 1 TBSP. poppyseeds in 2 TBSP. milk. Set aside. Place flour, grated orange rind and sugar in a bowl. Stir ingredients to combine. Melt butter and orange marmalade together in a saucepan over a medium heat. Stir into the flour mixture with 2 eggs, orange juice and milk mixture until combined. Spoon into cupcake cups. Bake for 15-20 minutes or until an inserted skewer comes out clean. Use an electric beater to beat the cream cheese and icing sugar until soft. Beat in 2 TBSP. lemon juice until light and fluffy. Place in the fridge for 1 hour or until the icing thickens. Spread over cool cakes and sprinkle with candied sprinkles.

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