Orange & Poppyseed Cupcakes

I was recently given a bag of oranges. They were a little boring eating them by themselves. I juiced them too. There were still oranges left. So as always, I baked with them. I also decided to take a gay selfie.

I honestly think the addition of poppy seeds to anything is purely decorative (like on bagels). I don't know the history behind the tradition, but I just know that many cultures have been using poppy seeds in baking for centuries.

WARNING: DO NOT CONSUME THESE MUFFINS IF GETTING DRUG TESTED!

Apparently the poppy seeds will show up trace amounts of opioid - think morphine, heroin! So you can't say I didn't warn ya.

ORANGE & POPPYSEED CUPCAKES

Beat together 1/2 a block of butter with 1/2 cup caster sugar.

Beat in 2 eggs, one at a time.

Combine 2 cups self-raising flour with a pinch of salt and zest of 1 orange.

Alternate the addition of the flour mixture with the juice of the zested orange.

Finally, mix in a couple tbsp each of orange marmalade and poppy seeds.

Oops. I thought I had orange marmalade but this is apricot jam. Meh. It's still orange.

The batter is enough for 12 muffin cases. I imagine it'd do 25-30 mini cupcakes.

 Bake at 160C for about 25 minutes. Then cool on a wire rack.

To make the cream cheese icing, beat 125g room temperature Philly cheese with about 2 cups icing sugar and 1 tbsp lemon juice.

Because it was a hot day I put the icing in the fridge for a bit to stiffen up.