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Poppy Seed Cupcakes with Blackberry Frosting
Tender and moist poppy seed cupcakes with a berry filling and cream cheese frosting that stay soft even after chilling in the fridge.
Ingredients
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COMPONENT to taste
- to taste
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Method
Whisk the egg with salt and powdered sugar until smooth.
Add the sour cream and butter, then mix well.
Stir in the poppy seeds.
Add the sifted flour with baking powder and mix just until combined.
Fill cupcake liners 2/3 full with the batter. Bake in a preheated oven at 165°C (325°F) for 25 minutes.
Mix the sugar with the cornstarch and add to the purée in a saucepan.
Bring to a boil over medium heat, stirring constantly. Once boiling, cook while stirring continuously until thickened (about a minute).
Beat the cream cheese with powdered sugar until combined.
Add the filling and mix with an electric mixer. Transfer to a piping bag fitted with a tip.
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