Lemon Poppy Seed Muffins
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Ingredients
ingredients for mascarpone cream for lemon cupcakes
250 g mascarpone cheese (cold)
100 g white chocolate
50 ml heavy cream
1 tablespoon lemon juice
ingredients for lemon poppy seed cupcakes
100 g butter (softened)
150 g sugar ((2/3 cup))
2 eggs ( size L)
225 g all-purpose flour ((1.5 cups))
2 teaspoons baking powder
100 g natural yogurt ((half a cup) - I used Greek)
juice of one lemon
2 tablespoons dry poppy seeds
ingredients for lemon cupcake filling
Stovit Citrus Preserve
Instructions
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How to make lemon poppy seed cupcakes with cream
1
First, prepare the cream - break the chocolate and melt it together with the heavy cream - cool down.
100 g white chocolate, 50 ml heavy cream
2
Lightly mix the mascarpone cheese, add the cooled chocolate and lemon juice - mix.
250 g mascarpone cheese, 1 tablespoon lemon juice
3
Place in the refrigerator to chill - until the cream thickens.
4
Prepare the cupcakes.
5
Cream the butter with sugar until fluffy.
100 g butter, 150 g sugar
6
Add the eggs one by one and mix briefly.
2 eggs
7
Pour in the lemon juice and mix.
juice of one lemon
8
Sift the flour through a sieve together with the baking powder.
225 g all-purpose flour, 2 teaspoons baking powder
9
Add the flour to the creamed butter alternating with natural yogurt.
100 g natural yogurt
10
Finally, add the dry poppy seeds and mix.
2 tablespoons dry poppy seeds
11
Spoon the batter into the cupcake molds.
12
Bake at 170 degrees (convection) for about 20 minutes - until a wooden skewer comes out clean.
13
After baking, cool.
14
Hollow out the centers of the cupcakes with a teaspoon.
15
Fill the centers with Stovit Citrus Preserve.
Stovit Citrus Preserve
16
Top the cupcakes with the chilled cream.
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Tips from Beata
Enjoy!
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Keywords
#lemon poppy seed cupcakes
