Poppy seed cupcake

Poppy seed cupcake
  • 100 Gram (g) Flour
  • 100 Gram (g) Poppy seed
  • 100 Gram (g) Sugar
  • 100 Gram (g) Butter
  • 100 Gram (g) Sour cream
  • 2 Tea spoon (tsp) Baking powder
  • 2 Piece Egg
  • 1 Tea spoon (tsp) Rum flavor

season: Winter

occasion: 4Holidays, 4Gift

origin: Innovation



These poppy seed cupcakes are light, fluffy and soft alternatives to other lemon flavored recipes. Here I used butter and rum flavor and garnished only with icing sugar but if you want fill the cupcakes with vanilla or lemon cream both fit to poppy flavor. Best to mix the ingredients with a blender. First mix the egg and sugar ubtil foamy and add slowly the room temperatured nutter. Mix the flour, poppy seed and baking powder with a peck of salt and this mixture gradually add to the egg-butter base. Stir up the dough with sour cream and you will receive a soft mixture. Take a cupcake baking molds, and dose 2 spoon of mixture to each form. Bake it in the preheated oven on 190 C degree for 20-25 minutes.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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