A slightly moist, dense cupcake with a contrasting dough - poppy and citrus. My family loves poppy seed cakes very much, but if you want to get a less pronounced poppy flavor, just reduce the amount of poppy. The recipe specifies the number of ingredients per serving, I took half of it.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 1 piece Lemon
- 1 piece Orange
- 250 gram Butter
- 150 gram Sugar
- 400 gram Flour wheat / Flour
- 100 ml Cream (10% or milk)
- 250 gram Poppy seeds pre-soak in boiling water and dry
- 2 teaspoons Baking powder
- 2 tablespoons Liqueur orange
- Sugar powder for glaze
Ingredients
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Instructions
- Butter, ground with sugar and eggs, beat.
- Add the sifted flour mixed with baking powder, cream and mix thoroughly.
- Remove the zest and squeeze the juice from the citrus fruits, leave 2 tbsp.l. on the glaze.
- Divide the dough into 2 parts, add the prepared poppy seeds and pour in the liqueur.
- In the other - juice and zest.
- In the bowl of the bread maker (without a spatula), put the dough with poppy seeds.
- Then put the citrus dough on top, mix lightly from top to bottom to get a marbling effect. Choose a baking program.
- At the end of the program, I added the dough for another 15 minutes, then opened the lid and left the cupcake for another 15 minutes.
- For the glaze, I mixed citrus juice with powdered sugar to the desired density.
- Sprinkle the zest on top.
- Bon appetit.
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