• 1/2 cup 125 mL plain yogurt
• 1/4cup 50 mL poppy seeds
• 1/2 cup 125 mL granulated sugar
• 1/2 cup 125 mL butter, softened
• 2 eggs
• 1-1/4 cups 300 mL all purpose flour
• 1 tsp. 5 mL baking powder
• 1/2 tsp. 2 mL baking soda
Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
In a small bowl, stir together the yogurt and the poppy seeds. Let this mixture soak while you prepare the remaining ingredients.
In a medium-sized mixing bowl, with an electric mixer, beat together the sugar, butter and eggs until thick and creamy — about 5 or 6 minutes.
In another bowl, stir together the flour, baking powder and baking soda. Add the flour mixture to the egg mixture, in 2 or 3 additions, alternately with the poppy seed mixture. Beat just until smooth. Spoon into the cupcake liners, filling them no more than 2/3 full -- there should be just enough for 12 cupcakes. Bake for 20 to 25 minutes -- until the cupcakes are just beginning to brown and a toothpick poked into the middle comes out clean. Remove from oven and let cupcakes cool on a rack.
When completely cool, frost with your favourite frosting — it goes well with either chocolate or white frosting