Orange and Poppy Seed Cupcakes

We saw the New Year in with Margaritas and Mexican food. I had every intention of photographing the entire feast I had prepared:  lightened-up chicken enchiladas, beef rib-roast stuffed in tortillas with salsa fresca, bean and corn salsa, capsicum and onion salsa. Everything was on track. I began cooking, taking photos along the way. The first cab off the rank were these Orange and Poppy Seed Cupcakes. Everything was going to plan. One dish completed, photos taken, time to get on with the main courses... this is how far my photography got...

... after that, our friends arrived and once I'd had a Margarita, I just wanted to party. 

 PS: I hope to make those dishes again and actually photograph them and post the recipes on a less Margarita-fueled day.

NOTE 26 Feb. 2013 - I have since made the Lightened-Up Chicken Enchiladas. You can get the recipe (and photos) here.


Orange and Poppy Seed Cupcakes

adapted from Joy the Baker
Makes 12

For the Cupcakes:
1 1/4 cups plain flour
3/4 cup caster sugar
1/2 teaspoon bi-carbinate of soda
1/2 teaspoon salt
3/4 cup walnut oil
1/2 cup buttermilk
1 egg
3 tablespoons poppy seeds
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
zest of one orange

Icing flowers to decorate (optional)

For the Orange Glaze:

1 heaping cup of icing sugar 

juice of half an orange

dash of milk

Make the Cupcakes:
Preheat oven to 160 degrees C. Place a rack in the centre of the oven. Line a cupcake pan with 12 cupcake liners and set aside.

In a medium bowl, whisk together the flour, sugar, bi-carbonate of soda and salt. In another medium bowl, whisk together walnut oil, buttermilk, egg, vinegar, vanilla extract and orange zest. Add the wet ingredients to the dry ingredients all at once. Strir to combine, then add the poppy seeds. Whisk together until just combined and no lumps remain. 

Divide between twelve cupcake cups and bake for 18-22 minutes or until a tester inserted in the center of one of the little cakes comes out clean.

Let cool in the pan for 10 minutes. Remove from the pan to cool completely and top with the orange glaze and an icing flower if desired.

Make the Orange Glaze:
Sift the icing sugar into a bowl and stir in the orange juice and milk until you have the desired consistency.