How to make lemon poppy seed cupcakes with cream

• 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
• Lightly mix the mascarpone cheese, add the cooled chocolate and lemon juice - mix.
  250 g mascarpone cheese, 1 tablespoon lemon juice
• Place in the refrigerator to chill - until the cream thickens.
• Prepare the cupcakes.
• Cream the butter with sugar until fluffy.
  100 g butter, 150 g sugar
• Add the eggs one by one and mix briefly.
  2 eggs
• Pour in the lemon juice and mix.
  juice of one lemon
• Sift the flour through a sieve together with the baking powder.
  225 g all-purpose flour, 2 teaspoons baking powder
• Add the flour to the creamed butter alternating with natural yogurt.
  100 g natural yogurt
• Finally, add the dry poppy seeds and mix.
  2 tablespoons dry poppy seeds
• Spoon the batter into the cupcake molds.
• Bake at 170 degrees (convection) for about 20 minutes - until a wooden skewer comes out clean.
• After baking, cool.
• Hollow out the centers of the cupcakes with a teaspoon.
• Fill the centers with Stovit Citrus Preserve.
  Stovit Citrus Preserve
• Top the cupcakes with the chilled cream.