Poppyseed cupcakes

This recipe comes form addio pomidory blog. It's interesting by its simplicity. Only few ingredients make very tasty delicious dessert. 

Ingredients for 6 cupcakes:

• 380g tinned poppy seed cake filling
• 1/4 cup of sugar
• 3 eggs
• 4 tbsp bread crumbs 

Preheat the oven to 170C. Line muffin tin with paper cases. 

Beat the eggs and sugar until light and fluffy. Then gently fold in the poppy seed cake filling and breadcrumbs. Spoon the batter into paper cases filling them up to the top. Bake in preheated oven for 20 - 25 minutes.

When ready remove from the oven and set aside to cool down. 

Prepare the icing.

Ingredients for icing:

• 4 tbsp icing sugar
• 1 tbsp water

Mix the sugar and water until resembles thick mixture.

Drizzle cupcakes tops with icing and sprinkle with chopped almonds.

Enjoy !

Recipe in Polish

Poppyseed marzipan muffins

Welcome everyone on 2014. Happy New Year to all !!

This year I would like to welcome you with poppy seed and marzipan muffins. They are really tasty, sweet, moist but not dense with beautiful almond aroma. I would recommend them to everybody.

Ingredients for 9 big or 12 standard size muffins:

• 140g flour
• 3 tbsp poppy seeds
• 1 tsp baking powder
• 100g sugar
• 100g marzipan
• 2 eggs
• 100g natural yogurt
• 150g margarine
• almond flakes to sprinkle

Preheat the oven to 200C. Line muffin tin with paper cases.

Grate the marzipan into thick shaves, set aside.

Melt the margarine and set aside to cool down.

In a big bowl mix the flour, poppy seeds, baking powder, sugar and marzipan shaves. Set aside.

In a separate bowl whisk the eggs with yogurt.

Pour the yogurt mixture, cooled margarine into a bowl with dry ingredients. Stir everything until smooth.

Spoon the batter into paper cases up to 3/4 full. Sprinkle with almond flakes. Bake in preheated oven for about 25 - 30 minutes. Check with skewer if poked in the middle of the muffins comes out clean then muffins are ready. 

Remove form the oven and leave them in the muffin tin until cooled down. 

 

Enjoy !

For recipe in Polish please have a look here.

Lemon cup cakes with poppy seeds

On Friday 13th we were waiting for Very Important Guests. My daughter suggested that we should bake for them cup cakes with cream on the top. Why cream ? Because this is the only part of cup cake she eats. Her tummy is to tiny to eat more ;) I decided to bake lemon and poppy seed cup cakes from this website. They were lovely, soft and very sweet thanks to the buttercream topping:)

Ingredients for 12 cup cakes:

• 225g flour
• 2 tsp baking powder
• 175g caster sugar*
• lemon zest
• 1 tsp lemon extract
• 1 tbsp poppy seeds
• 3 eggs (I had 2 yolks and 1 egg)
• 100g natural yogurt (I had Greek style yogurt)
• 175g melted butter

* It really was Friday 13th I forgot to add sugar to this cup cakes. This happened to me first time in my life. Although the amount of sugar in a cream is huge so they were sweet enough for us. My guest did not realized I made that mistake. 

Ingredients for lemon cream:

• 225g butter
• 400g icing sugar
• juice form 1 lemon
• yellow food colouring
• colourful sugar sprinkles

Preheat the oven to 180C. Line 12 hole muffin tin with paper cases.

Mix the flour, sugar, lemon zest and poppy seeds together. 

In separate bowl beat the eggs, add yogurt and lemon extract. Pour this mixture into dry ingredients. Add melted and cooled butter. Combine well all ingredients. Spoon dough into paper cases. Bake for 20 min. Cool them down on wire rack.

In a meantime prepare cream. Beat butter until soft. Fold in half of icing sugar. Beat until fluffy. Add the lemon juice and the food colouring and remaining sugar. Beat again until fluffy. Then spoon the icing into a piping bag with a large star nozzle. Decorate cooled down cup cakes, sprinkle with colourful sprinkles. Enjoy !

As you can see I could not resist them