My new adventure of creating a poppy seeds cupcakes. After hearing from my friend Su from Cooking Momster, she baked this poppy seeds cupcakes last week and turn out the cupcakes is not soft and fluffy. So I told her that I will try it myself and make her recipe little bit different and it really turns out to be super moist and fluffy. Here I would like to share my ideas of baking to all of you and Happy Baking!!!
Always remember to preheat the oven before doing any baking. This is a MUST!!! I boiled a pot of hot water and pour it in a baking sheet and leave it in the oven while I do my cupcakes mixing.
After mixing all the ingredients, I fold in the poppy seeds until well mixed.
Then put the mixture in a prepared lined muffin cups at about 2/3 full ( I'm lazy to do the 2nd batch so I put all the mixture in the muffin cups till full).
Put the muffin cups to the baking sheet with hot boil water ( that's called Water Bath Method ).
This is the batch of cupcakes look like after baking for 30 minutes at 350 F / 175 C
After the cupcakes cooled, I frosted with some Mango Cream Cheese Frosting and topped off with a lemon for decorations.
Always remember to preheat the oven before doing any baking. This is a MUST!!! I boiled a pot of hot water and pour it in a baking sheet and leave it in the oven while I do my cupcakes mixing.
After mixing all the ingredients, I fold in the poppy seeds until well mixed.
Then put the mixture in a prepared lined muffin cups at about 2/3 full ( I'm lazy to do the 2nd batch so I put all the mixture in the muffin cups till full).
Put the muffin cups to the baking sheet with hot boil water ( that's called Water Bath Method ).
This is the batch of cupcakes look like after baking for 30 minutes at 350 F / 175 C
After the cupcakes cooled, I frosted with some Mango Cream Cheese Frosting and topped off with a lemon for decorations.
INGREDIENTS :
For Cupcakes:
3 large eggs, at room temperature
150 g fine granulated sugar/caster sugar
1 tsp pure vanilla extract
100 g unsalted butter, at room temperature
100 ml milk, at room temperature
210 g self-raising flour
1/4 tsp fine salt
2 lemon, zested
1 lemon, juiced
50 g poppy seeds
For Mango Cream Cheese Frosting:
1/4 cup mango puree
4 cups powdered sugar
8 oz cream cheese, at room temperature
8 oz ( 2 sticks ) unsalted butter, at room temperature
1 tsp pure vanilla extract
METHOD :
For Cupcakes:
Preheat the oven to 350 F / 175 C. Place the cupcake liners in the 12 muffin cup tin.
In a mixing bowl with paddle attachment, beat the butter until creamy for about 5 minutes. Then gradually add the sugar and beat until pale and fluffy for about 15 minutes. Add the eggs, one at a time until incorporated and then add the vanilla extract and the lemon zest.
Add the flour in 3 batches and the milk and lemon juice in 2 batches. Always start with dry ingredients then the wet ingredients. Always end with wet ingredients. Mix until well incorporated. Then fold in the poppy seeds until well mixed.
Example : add the flour, then the milk and lemon juice. Then again flour then the milk and lemon juice. And lastly the flour.
Using a ice-cream scoop, scoop the mixture to the lined muffin tins until at 2/3 full.
Bake in the water bath for about 30 minutes or until a skewer inserted into the middle of the cupcake comes out clean.
Leave cupcakes in the cupcake muffin tins for 3 minutes before taking out and let it cool completely on a wire rack before frosting.
For Mango Cream Cheese Frosting
In a mixing bowl with a paddle attachment, beat the butter and cream cheese until creamy. Then add the mango puree and the vanilla extract until incorporated.
Gradually add the powdered sugar, 1 cup at a time.
Beat the frosting at low-medium speed until it smooth and ready to frost.
These cupcakes are so yummy, moist and fluffy. With the Mango Cream Cheese Frosting combination with the LemonPoppy Seeds Cupcakes....I can said is a best dessert for summer time!!!
