Poppy seed cupcakes
8 servings
120 minutes
Cherry comes in four forms: jam, juice, dried cherry and natural.
1
To prepare the dough, combine eggs with 180 grams of sugar and whip into a foam. Add Philadelphia cheese, butter, flour, baking soda with lemon juice, and baking powder. Knead with a blender on low speed until a homogeneous consistency is achieved.
- Chicken egg: 2 pieces
- Sugar: 200 g
- Cream cheese (Philadelphia): 120 g
- Butter: 100 g
- Wheat flour: 100 g
- Baking soda: 2 g
- Lemon juice: 0.3 teaspoon
- Baking powder (raising agent): 3 g
2
Add poppy seeds to the dough and mix. Place the dough in muffin molds and send them to an oven preheated to 180 degrees for fifteen to eighteen minutes. Let the cupcakes cool.
- Poppy seeds: 10 g
3
To prepare the cream, mix cottage cheese, cream, cherry jam, and powdered sugar with a mixer, and refrigerate for half an hour.
- Semi-fat curd cheese (9%): 100 g
- Plant-based cream: 155 ml
- Cherry jam: 45 g
- Icing sugar: 25 g
4
To make cherry jelly: place fresh or thawed cherries in a saucepan, add 20 grams of sugar, lime juice, soaked gelatin, cherry juice, half a vanilla pod, and a tablespoon of water. Cook until reduced by half, then let cool.
- Cherry (sour): 320 g
- Sugar: 200 g
- Lime juice: 1 teaspoon
- Gelatin: 6 g
- Cherry juice: 120 ml
- Vanilla pod: 0.5 piece
- Sugar syrup: 1 teaspoon
5
Cut large indentations in the center of the cupcakes (about a third of the volume). Fill the cupcakes with cherry jelly and moisten with a brush soaked in sugar syrup.
- Sugar syrup: 1 teaspoon
6
Use a piping bag to decorate the cupcakes with cream hats. Top with dried cherries.
- Dried cherries: 10 g
