Poppy Seed Cupcakes
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
20
🍽️ Servings
8
Description
Cherry appears in four forms: jam, juice, dried cherries, and fresh.
Ingredients
- Sugar - 7.1 oz
- Philadelphia Cheese - 4.2 oz
- Butter - 3.5 oz
- Chicken Egg - 2 pieces
- Wheat Flour - 3.5 oz
- Baking Powder - 0.1 oz
- Poppy seed paste - 0.4 oz
- Meyer Lemon Juice - ¼ spoons
- Activated Baking Soda - 0.1 oz
- Cottage cheese - 3.5 oz
- Plant-based Cream - 5 fl oz
- Unsweetened cherry juice - 4 fl oz
- Chili jam - 1.6 oz
- Powdered Sugar - 0.9 oz
- Cherry - 11.3 oz
- Ground dried cherries - 0.4 oz
- Gelatin - 0.2 oz
- Lime Juice - 1 tablespoon
- Gingerbread-flavored syrup - 1 tablespoon
- Vanilla Pod - ½ pieces
Step by Step guide
Step 1
To prepare the dough, combine the eggs with 180 grams of sugar and beat until frothy. Add the cream cheese, butter, flour, baking soda mixed with lemon juice, and baking powder. Blend on low speed until you achieve a smooth consistency.
Step 2
Add poppy seeds to the batter and mix well. Spoon the batter into muffin tins and place them in a preheated oven at 356°F for fifteen to eighteen minutes. Allow the cupcakes to cool.
Step 3
Prepare the cream by mixing together the cottage cheese, cream, cherry jam, and powdered sugar using a mixer, then refrigerate for half an hour.
Step 4
Make cherry jelly: place fresh or thawed cherries in a saucepan, add 20 grams of granulated sugar, lime juice, soaked gelatin, cherry juice, half a vanilla pod, and a tablespoon of water. Reduce the mixture by half, then let it cool.
Step 5
Cut large hollows in the center of the cupcakes (about one-third of their volume). Fill the cupcakes with cherry jelly, and moisten them with a brush dipped in sugar syrup.
Step 6
Use a piping bag to decorate the cupcakes with swirls of frosting. Top with dried cherries.
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