Marzipan Poppy Seed Cupcakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 200 g marzipan paste
- 300 g sour cream
- 100 g butter
- 100 g suar
- 125 g poppy seed bakin
- 1 egg (s)
- 150 grams flour
- 150 g almond (s), round
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 1 pinch (s) salt
For the cream:
- 100 g butter
- 250 g powdered suar
- 2 tablespoon syrup (amaretto)
- 0.5 teaspoon ½ vanilla extract
- 1 pinch (s) salt
For decoration:
- 50 g dark chocolate
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Cut 100 g of marzipan into 12 pieces and shape them into small balls. Cut the rest of the marzipan into small pieces and stir in a bowl together with the sour cream, soft butter, sugar, poppy seeds and egg. If the marzipan pieces cannot be stirred into a smooth mass with the hand mixer, the marzipan mixture can be processed again with the hand blender or the mixer.
- In a second bowl, mix together the flour, ground almonds, baking powder, baking soda and a pinch of salt. Then fold the flour mixture into the liquid mixture. Just stir until everything is mixed up.
- Line a muffin tin with paper liners or parchment paper cut into pieces. Fill the molds halfway with batter, place a marzipan ball inside and fill with batter. You bake the cupcakes in the oven for 20-25 minutes. After baking, they can cool down briefly with the tray and then cool completely on a wire rack.
- For the cream:
- Briefly stir the soft butter with the powdered sugar and all the remaining ingredients with a hand mixer until smooth. The mass should be firm enough to be able to apply to the cupcakes with a piping bag. If not, put it back in the fridge for a moment.
- For the decoration:
- Melt the dark chocolate in a double boiler or in the microwave. Lay out baking paper as well. Let the liquid chocolate cool down and pour it into a freezer bag. Press the chocolate into a corner and hold it like a piping bag. Then cut off a small corner and squirt small grids onto the baking paper.
- The chocolate grids set the fastest in the refrigerator. Then you can decorate the cupcakes with it. Store the cupcakes in a cool place.
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