Poppy Seed Cupcakes With Lemon Drizzle
Source: http://babeinthecitykl.blogspot.com
(I tried this awhile back, it's devine)

Cupcakes:
1 cup unsalted butter, softened ( I use Margerine)
1 cup sugar
1 cup flour
4 eggs
1 tsp vanilla extract
1 tbsp poppy seeds
1 tbsp grated lemon zest

For the drizzle:
1/2 cup icing sugar, sifted
4 tbsp lemon juice
2 tbsp poppy seeds

Preheat oven to 175C and place 18 casings in muffin trays.

Combine butter, sugar, flour, and eggs in a mixing bowl and beat with electric whisk until smooth, about 2-3 mins. (You'll noticed that majority of the recipes have the same ingredients and steps up till here. So you can actually make a few types of cupcakes by using the basic ingredients.)

Stir in vanilla essence, poppy seeds and lemon zest until well combined. Spoon batter into cases and bake for about 20 mins. Remove tins from oven and cool for 5 mins before removing the cupcakes and cool on rack.

To make the drizzle, mix lemon juice into the icing sugar into the consistency of double cream. Stir in poppy seeds and drizzle over cupcakes.

Store in air-tight container for up to 2 days or 3 months in the freezer.