Sunday, July 27, 2008

Little poppyseed cakes with yoghurt icing

Mmm. It's this recipe. I didn't line the cupcake tins: just used some cooking spray to stop them sticking. The little cakes turned out crunchy on the outside and fluffy and seedy within.
The icing is just plain Greek yoghurt and icing sugar, whizzed in the processor to a pourable consistency. These travelled really well and survived much hardship on their journey. Would be good to take on a trip.

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