Orange and poppyseed cupcakes

I have a friend who has a very prolific orange tree in her front yard. It seems that whoever has a fruit tree in their home is always at a loss of what to do with the endless supply of fruit! So with the big bag of oranges I was given, I made marmalade with most of them — but still had a few left! This recipe is so simple that I don’t have to plan ahead, and spontaneous baking is the best kind! This is another variation on the lemon cake recipe using yogurt, and while the orange is more subtle than lemon I think it’s a winning combination! I’ve put roughly 2 oranges for rind and juice because the oranges I had were fairly small, but one orange might be enough if you’re using large ones.

(for one loaf/cake tin, or 16-20 cupcakes)
2 cups self-raising flour
1 cup caster sugar
2 oranges, rind and juice
2 eggs
2/3 cup vegetable oil
1 cup plain yogurt (I used low fat)
Handful of poppyseeds

Preheat oven to 180C/350F. Measure out the dry ingredients and mix them together in a bowl.


Grate the orange rind using a microplane and add to the dry ingredients. I’ve always added rind to the dry ingredients, though they could probably go with the wet ingredients as well.


Measure out the wet ingredients and mix together well.


Fold the dry ingredients into the wet ingredients, and mix well. There’s no egg white to worry about, so give it a good mix to make sure everything is incorporated.


Fill cupcake cases 2/3 of the way up. I used both silicon moulds and patty pans, they turned out equally well. Bake in the oven for 15-20 minutes, or until a skewer comes out clean and the tops have browned slightly.


Here they are fresh out of the oven! I prefer the foil cups, they come off cleaner and I feel like the cakes rise better in them. These are great with fresh cream or ice cream.

Open printable recipe here