Orange Poppy Seed Cupcakes

Ingredients:
175g self-raising flour, sifted
150g castor sugar
2 eggs
100ml freshly squeezed orange juice
175g butter
1/4 tsp vanilla essence
1/4 tsp lemon essence
1 tbsp Cointreau (orange liqueur), optional
1 tbsp finely grated orange rind
30g poppy seeds

Place paper cases in the muffin tin and preheat oven to 180°C.

Beat butter, sugar and essence until light and fluffy.
Add orange rind, and eggs, one at a time.
Continue to beat until light and creamy.

Fold in sifted ingredients, poppy seeds and enough orange juice, and Cointreau (if using), to get a soft dropping consistency.
Spoon batter into muffin tines, filling to three-quarters full.
Bake for 20-22 minutes or until well risen and firm to the touch.