Lemon and Poppyseed cupcakes

1 cup self raising flour

1/3 cup all purpose flour

1/4 cup ground almonds

1/4 cup poppy seeds

1/8 teaspoon salt

1/2 cup softened unsalted butter

3/4 cup pure cane sugar

2 teaspoons lemon zest

2 large eggs

2 tablespoons milk

2 tablespoons freshly squeezed lemon juice

Preheat oven to 350 F (180 C/gas 4).
Line your 12 cup muffin/cupcake tin with paper liners.
Combine both flours, almonds, poppy seeds and salt in a small bowl.
Beat butter, sugar and lemon zest in medium bowl with a mixer on medium high until pale and creamy.
Add eggs one at a time, beating after each one.
Mix with mixer on low speed and add dry ingredients alternating with milk and lemon juice.
Spoon into prepared cups, filling 3/4 full

Bake for 20-25 mins, until golden brown and firm to touch
Transfer to wire rack and let cool completely

drizzle with icing sugar if desired