Quick lemon and poppy seed cupcakes

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 2 Organic lemons
  • 450 g soft butter
  • 1 package Vanillin sugar
  • 200 g Sugar
  • 175 g ready-to-bake poppy seed filling
  • 5 Eggs (size M)
  • 400 g Flour
  • 1 package Baking Powder
  • 150 ml Buttermilk
  • 175 g Icing sugar
  • 200 g Double cream cream cheese
  • 1 TABLESPOON Poppy seed
  • 12 Paper baking cups

Directions

  1. 1

    Wash the lemons, grate them dry and peel them in zests. Cream 250 g butter, vanilla sugar, sugar, half of the lemon zests and poppy seeds with the whisk of the hand mixer. Stir in the eggs one by one.

  2. 2

    Mix flour and baking powder and stir in alternately with the milk. Line the hollows of a muffin tray (12 hollows) with baking cups. Spread the dough into the troughs and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  3. 3

    manufacturer) Bake for 15-20 minutes. Remove and let cool on a cake rack.

  4. 4

    For the Frosting, whisk 200 g butter and icing sugar with the whisk of the hand mixer until creamy, stir in cream cheese. Pour Frosting into a piping bag with a large star-shaped spout. Spray a rose blossom on each muffin from the outside towards the middle.

  5. 5

    Decorate with the remaining lemon zests and sprinkle with poppy seeds.

Nutrition Facts

KCAL
670 kcal
CARBS
63 g
FATS
42 g
PROTEINS
11 g