Poppy Seed Plum Cupcake
medium
·under 60 minutes
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.jpg "Poppy Seed Plum Cupcake")
.jpg "Poppy Seed Plum Cupcake")
Benefits
Preparation stays fresh for several days in the whipper
Ingredients
25 g
powdered sugar
1 pinch
salt
15 ml
Plum brandy
90 g
feiner Powidl
2 pcs.
Egg(s)
90 g
poppy seeds
1 pcs.
QimiQ natural
0.5 pcs.
lemon juice
500 g
Zwetschkenröster
50 ml
milk
500 g
Mascarpone
8 g
baking powder
40 g
flour
1 pinch
cinnamon
35 ml
oil
Steps to prepare
1.
For 7 Cupcakes:
Preheat the oven to 180 °C for 7 cupcakes. Mix flour, poppy seeds, baking powder and cinnamon in a bowl. Mix eggs, powidl, oil, schnapps, 15 g powdered sugar, lemon juice and salt well with a hand blender and pour through iSi Funnel & Sieve directly into a 0.5 L iSi unit, screw on 1 iSi Professional Charger and shake vigorously.
Preheat the oven to 180 °C for 7 cupcakes. Mix flour, poppy seeds, baking powder and cinnamon in a bowl. Mix eggs, powidl, oil, schnapps, 15 g powdered sugar, lemon juice and salt well with a hand blender and pour through iSi Funnel & Sieve directly into a 0.5 L iSi unit, screw on 1 iSi Professional Charger and shake vigorously.
2.
Add the foamy mixture from the bottle to the flour and mix gently. Divide among cupcake molds and top each with 1 tsp. plum roast.
Bake in the oven for about 15 minutes.
3.
While the cupcakes are cooling, prepare the topping:
Finely blend the remaining plum topping with milk and the remaining powdered sugar and sift into the mascarpone in a bowl. Stir everything until smooth and pour through iSi funnel & sieve into a 1 liter iSi device. Fit a tube spout and seal the bottle.
4.
Then screw on 1 iSi Professional Charger, shake vigorously 3-4 times, then screw on another iSi Professional Charger and shake until the desired consistency is reached. Provide the cooled cupcakes and spread the topping evenly on the cupcakes and garnish with plums and star anise.
Image © iSi / Karo Pernegger
Benefits
Preparation stays fresh for several days in the whipper