Lemon Blueberry Poppyseed and Honey Cupcakes

Name: Lemon Blueberry Poppyseed and Honey Cupcakes
Total time: 1200 s
Yield: 24 cupcakes
Cuisine: British
Ingredients: 1 box Betty Crocker Zesty Lemon cake mix; 200 g blueberries; 2 tbsp poppy seeds; 1 pot of Betty Crocker zesty lemon icing; 1-2 tsp Manuka or white honey; 1 big chocolate star for topping

Kay @cook_115801413

This is my first time trying this combination a lot of of people who know me were very sceptical about it however it turned out to be one of their favourite recipes I’ve made they were all gone in seconds.

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Ingredients

20 minutes

24 cupcakes

1 boxBetty Crocker Zesty Lemon cake mix
200 gblueberries
2 tbsppoppy seeds
1pot of Betty Crocker zesty lemon icing
1-2 tspManuka or white honey
1big chocolate star for topping

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Steps

20 minutes

1

Pre heat oven to what the cake mix instructions say
2

Tip the dry ingredients into the bowl. Then continue by following the instructions on the back of the cake mix box and mix with an electric whisk.
3

When you have finished mixing get your blueberries and roll them in some flour to stop them sinking. Depending on what you’re making you can either fold the blueberries into the mixture or pour the mixture into a cupcake case and place 1 or 2 blueberries in each cupcake.
4

Now you can put them in the oven for 20 minutes once they are done cooking check that a cake tester comes out clean. To be sure they are done allow them to cool and when cooled completely add a teaspoon of honey to each cake and spread it in a circular motion with the spoon.
5

Now grab your zesty lemon icing and spoon it into a piping bag with your choice of star nozzle or use a spoon if you prefer. Put a swirl of icing in the centre on top of the honey on each cake and then top each one with a chocolate star.