pxeats by halfapx. ·
Poppy Seed Cupcake with Raspberry Frosting

Raspberry Delight

A dreamy combination with a sugar-free twist.

Poppy seeds and raspberries, a dreamy combination. When I first baked them, my testers said, 'These are the best cupcakes you've ever baked.' I've baked quite a lot of cupcakes, so that should speak for itself. These cupcakes are wonderfully summery or reminiscent of beautiful moments even on cold days when the world was still colorful. Additionally, in my case, it's a sugar-free buttercream, which almost makes an argument for them being healthy.

Ingredients

Dough

  • 50g
    Butter
  • 120g
    Sugar
  • 1
    Egg
  • 2
    Egg White
  • 120g
    Flour
  • 2 tsp
    Baking Powder
  • 1 tsp
    Vanilla
  • 150g
    Greek Yogurt
  • 50g
    Poppy Seeds

Buttercream

  • 350g
    Frozen Raspberries
  • 20g
    Flour
  • 2
    Egg Yolk
  • 170g
    Butter, softened

Steps:

Buttercream Part I

  1. Heat raspberries until they break down or process them in a blender to create a puree.
  2. Pass the mixture through a fine sieve to remove any seeds.
  3. Add sugar as needed, according to taste.
  4. In a bowl, mix egg yolks and flour until a homogeneous paste forms.
  5. Bring raspberries to a boil in a saucepan, then remove from heat.
  6. Add a small portion of the raspberry mixture to the egg paste, whisking to temper the eggs.
  7. Then add the remaining berries and mix.
  8. Return the mixture to the saucepan, stirring constantly over medium heat until a pudding-like consistency forms.
  9. Remove from heat.
  10. Strain the pudding through a sieve to remove any lumps.
  11. Cover the pudding with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
  12. Refrigerate covered until cool.

Dough

  1. Preheat the oven to 190°C (374°F).
  2. Beat butter and sugar until noticeably lighter.
  3. Add eggs and mix until a homogeneous, foamy mixture forms.
  4. Mix flour and baking powder together.
  5. Combine yogurt and vanilla.
  6. Alternately add dry ingredients and yogurt to the batter until smooth.
  7. Stir in poppy seeds.
  8. Line a cupcake tray with paper liners.
  9. Distribute batter into 12 liners, tap the tray on the table to bring air bubbles to the surface.
  10. Bake for 10 - 15 minutes in the upper half of the oven.
  11. Cupcakes are done when a toothpick inserted into the dough comes out clean without crumbs sticking to it.
  12. Allow to cool.

Buttercream Part II

  1. Once the cupcakes are cooled, beat the butter until extremely creamy (~10 minutes of mixing) until practically white.
  2. Add the chilled raspberry pudding in small portions.
  3. After about 3 minutes in the mixer, a beautifully creamy buttercream will form.
  4. Fill a piping bag with buttercream and decorate the cupcakes.
  5. Sprinkle with poppy seeds as desired.