Cupcake with poppy and lemon This cupcake is very loved in our family. Lemon and poppy are very organically combined in this batch. Sour cream filling is optional, you can just sprinkle a cupcake with powdered sugar. But the pouring gives the cake more juiciness and sourness, since it includes lemon juice. Instead vanilla sugar took vanilla - on the tip of the knife. Instead of margarine, it is much better and tastier to use butter. If the baking is not using a silicone mold, then it should be oiled. When using sour cream, the silicone mold is preferable, since it allows the filling to penetrate deeper.
Ingredients:- Flour, wheat 300 g
- Lemon 1 pc.
- Eggs of chicken 4 pcs.
- Margarine 175 g
- Sugar 250g
- Sour cream 125 g
- Soda 3 g
- Baking Powder 5g
- Poppy 30 g
- Salt 3 g
- Sugar, vanilla 5 g
- Sour cream 90 g
- Lemon juice 50 ml
- Sugar 1 tbsp. l.
- Sugar powder 2 tbsp. l.
- Step 1 Prepare the main products for the test. Margarine and eggs should be at room temperature. Sift flour.
- Step 2 In the flour add salt, soda, baking powder, vanilla sugar or vanilla, poppy seeds.
- Step 3 In another bowl, grind the margarine with sugar, add the eggs. Beat with a mixer.
- Step 4 With a fine grater from a lemon, remove the zest.
- Step 5 In the flour mix with poppy alternately add egg-and-butter mass and sour cream. Add the lemon zest. Stir until smooth.
- Step 6 Fill the baking dish with a batter. Bake for an hour in a preheated oven to 180 ° C.
- Step 7 While the cupcake is baked, you need to prepare a sour cream filling.
- Step 8 Combine the sour cream, sugar and lemon juice, from which the peel was removed. Mix.
- Step 9 Remove the prepared cupcake from the oven and fill it with hot water. While sticking out the edges of the silicone mold, it is possible to penetrate the pouring as deep as possible. Leave to cool down.
- Step 10 When the cupcake has cooled to room temperature, cover it with a wide plate, turn it over and remove it from the mold. Sprinkle sugar powder on top. Keep refrigerated.