Pre-heat the oven to 175C fan-forced.

Line 1 ½ cupcake tins with paper cases (18 cupcakes total).

In the bow of an electric mixer, beat the butter and sugar together until smooth and creamy.

Add the eggs and beat them in then add the flour and mix it in.

Finally add the vanilla, poppy seeds and orange zest and mix just until everything is nicely distributed through the batter.

Divide the batter between the cupcake cakes.

Bake the cupcakes for 20 minutes or until a cake tester inserted in the middle of one comes out clean.

Transfer the cupcakes to a wire rack to cool completely.

Sift the icing sugar into a bowl and add the orange zest until it reaches a nice drizzle consistency.

Stir through the poppy seeds.

When the cakes have cooled, drizzle the icing over the top and leave it to set.