Yield: 18 People | Cook Time: 20 Minutes | Prep Time: 15 Minutes

Ingredients:

175 Grams of Unsalted Butter (room temperature)

175 Grams of Caster Sugar

125 Grams of Yogurt

200 Grams of Self-Rising Flour

3 Eggs

1 Tablespoon of Vanilla Paste

1 Tablespoon of Poppy Seeds

2 Lemons (take all zest and 1 teaspoon of lemon juice)

½ Pint of Blueberries

Method:

Preheat oven to 250 degrees Fahrenheit

Grease and line the base of a cupcake tin.

In a stand-up mixer with a whisk attachment, combine the butter and sugar for 30 seconds or until fluffy. Next, add the eggs, mixing them in one at a time. Add the flour and beat until combined. Finally, add yogurt, blueberries and vanilla. Evenly spoon the mixture into the greased cupcake tin and place into oven. Bake for 15 minutes. When finished, remove tin from the oven and let cool for 10 minutes. Place the cupcakes onto a wire rack and leave to cool.