Heat oven to 180C/160C fan/gas 4
and line a 12-hole muffin tin with cupcake
or muffin cases. Mix the flour, sugar,
lemon zest and poppy seeds together in
a large mixing bowl. Beat the eggs into
the yogurt, then tip this into the dry
ingredients with the melted butter. Mix
together with a wooden spoon or whisk
until lump-free, then divide between the
cases. Bake for 20-22 mins until a skewer
poked in comes out clean – the cakes will
be quite pale on top still. Cool for 5 mins
in the tin, then carefully lift onto a wire
rack to finish cooling.
To ice, beat the softened butter until
really soft in a large bowl, then gradually
beat in the icing sugar and lemon juice.
Stir in enough food colouring for a pale
lemon colour, then spoon the icing into
a piping bag with a large star nozzle.
Ice one cake at a time, holding the
piping bag almost upright with the nozzle
about 1cm from the surface of the cake.
Pipe one spiral of icing around the edge,
then pause to break the flow before
moving the nozzle towards the centre
slightly and piping a second, smaller
spiral that continues until there are
no gaps in the centre. Slightly ‘dot’
the nozzle into the icing as you stop
squeezing to finish neatly. Repeat to cover
all the cakes, then top with sugar
decorations or scatter with sprinkles.