Poppy-Citrus Cupcake Recipe
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.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Butter, ground with sugar and eggs, beat.
  2. Add the sifted flour mixed with baking powder, cream and mix thoroughly.
  3. Remove the zest and squeeze the juice from the citrus fruits, leave 2 tbsp.l. on the glaze.
  4. Divide the dough into 2 parts, add the prepared poppy seeds and pour in the liqueur.
  5. In the other – juice and zest.
  6. In the bowl of the bread maker (without a spatula), put the dough with poppy seeds.
  7. Then put the citrus dough on top, mix lightly from top to bottom to get a marbling effect. Choose a baking program.
  8. 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.
  9. For the glaze, I mixed citrus juice with powdered sugar to the desired density.
  10. Sprinkle the zest on top.
  11. Bon appetit.
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