In love with…poppy seed and raspberry cupcakes

Hi lovebirds, As I am quite satisfied with how yesterday’s cupcakes turned out, I thought it was time for me to share another recipe with you. For the very first time I got to use my new icing bag that I found under the Christmas tree, and I was surprised how lovely they looked without using a plastic bag. Enjoy your little pieces of heaven! Here’s what you’ll need for the sponge:

4eggs

70g crystal sugar

100g butter

40g icing sugar

¼ tsp cinnamon

salt

1tbsp lemon juice

1tbsp rum

125g poppy seeds

75g ground hazelnuts

Here’s what you’ll need for the icing:

100g butter

100g icing sugar

110g cream cheese

100g quark (soft cheese made from skimmed milk)

150g raspberry jam (blueberries/strawberries/raspberries for decoration)

Here’s how you prepare it: 1.)   Preheat your oven to 170 degrees and prepare your cupcake tin with little baking cups. 2.)   Separate the egg yolks from the egg whites. 3.)   Beat egg whites and crystal sugar to snow. 4.)   Whisk butter in a separate bowl and add in icing sugar, cinnamon, salt, lemon juice and rum. Make sure you beat it for at least 3 minutes to make your sponge rise. 5.)   Add in egg yolks and mix for about 2 minutes. 6.)   Alternately add in poppy seeds, hazelnuts and stiff egg white. Don’t forget to stir. 7.)   Carefully divide mixture in you baking tin. 8.)   Pop the tin into your preheated oven and bake for about 15 minutes until ready. (If you’re uncertain whether they’re done place a little toothpick in the sponge, remove it and see if anything’s on the toothpick. If there’s nothing on it, they’re ready to be taken out) 9.)   Leave to cool of. In the meanwhile prepare your frosting. 10.) Whisk butter in a separate bowl, add in sugar, cream cheese, quark and raspberry jam. 11.) Decorate your cupcakes. Bisou, M