Poppy seed cupcake with cherries

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 1 glass (720 ml; drained weight 370 g) Sour cherries
  • 250 g Butter or margarine
  • 250 g Sugar
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 500 g Flour
  • 1 package Baking Powder
  • 1/4 l Milk
  • 150 g ground poppy seed
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and semolina

Directions

  1. 1

    Drain the cherries on a sieve. Cream the fat with the whisk of the hand mixer. Stir in 225 g sugar, salt and vanillin sugar. Stir in eggs bit by bit.

  2. 2

    Mix flour and baking powder, sieve onto the fatty egg mixture, add 175 ml milk and mix. Fold the drained cherries into 2/3 of the dough and fill into a greased, semolina-spread pan (2.5 litres capacity).

  3. 3

    Stir the remaining sugar, milk and poppy seeds into the rest of the dough and spread on the cherry dough. Pull the dough through with a fork and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for 60-70 minutes.

  4. 4

    Take the cake out of the oven and let it rest in the mould for about 10 minutes. Turn the cake onto a cake rack and decorate with icing sugar. Makes about 24 pieces.

Nutrition Facts

KCAL
270 kcal
CARBS
30 g
FATS
13 g
PROTEINS
5 g