Individual orange poppy seed cakes
250g unsalted butter, melted
1 cup (220g) caster sugar
finely grated zest and juice of 4 oranges
1 cup (150g) self-raising flour
½ cup (75g) plain flour
1 Tbsp poppy seeds
whipped cream and candied orange slices, to decorate
1. Combine the butter, sugar, eggs and zest in a bowl, then whisk until smooth. Mix in 100ml orange juice (reserving the rest for another use).Sift the flours together, then fold in with the poppy seeds, beating until smooth.
2. Spoon into 2 lined Décor® Microsafe™ 6 Cupcake Trays, making 12 individual cakes, then stack the trays. Microwave on full power for 4 minutes, then swap the trays and microwave for 2 more minutes. Allow to cool, then decorate with whipped cream and candied orange slices.
Tip: If using one tray, cook six cupcakes for six minutes and then cool. Then repeat with the remaining batter.