Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place paper cups in the recesses of a muffin tray (12 recesses). Wash orange hot, dab dry. Rub half of the shell for the freezing (if desired, remove the rest of the shell in fine particles for decoration, see manufacturer).
page 30). Squeeze out the orange (yields approx. 75 ml). Mix 145 g cream cheese, orange juice, sugar, vanilla sugar, oil, liqueur and egg with the whisk of the mixer until smooth.
Mix flour, baking powder, 3 tablespoons of poppy seeds and 1 pinch of salt. Stir only briefly into the cream cheese mixture until all ingredients just combine. (Stirring too long makes the dough tough!).
Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes. Remove, let rest for a short time and lift out of the tins. Let it cool down.
Sift icing sugar for the Frosting. Stir with butter for 4-5 minutes until white and creamy. Stir in 120 g of cream cheese (room temperature) by the spoonful, then grated orange peel. Spread over the muffins. Decorate with orange zest and 1⁄2 TL poppy seeds as desired.
Keep cool until serving.