Poppy & berry cupcakes

Ingredients

Muffins

30 grams (1 ounce) poppy seeds

Boiling water

140 grams (4.75 ounces) buttermilk

2 grams (0.07 ounces) baking soda

1 large egg

150 grams (5.3 ounces) sugar

50 grams (1.75 ounces) vegetable oil

140 grams (4.75 ounces) flour

3 grams (0.1 ounces) baking powder

Berry filling

150 grams (5.3 ounces) black currants

2 large egg yolks

35 grams (1.2 ounces) sugar

5 grams (0.18 ounces) starch

35 grams (1.2 ounces) butter

Swiss meringue

70 grams (2.5 ounces) egg whites

70 grams (2.5 ounces) sugar

165 grams (5.8 ounces) butter

Instructions

Step 1

Step 1: Pour the poppy seeds with boiling water and leave to soak for 10 minutes. After soaking, strain through a sieve. Soaking helps soften the poppy seeds, making them more pleasant in texture.

Step 2

Step 2: Combine the buttermilk with baking soda. Make sure to stir well to ensure the baking soda is fully dissolved.

Step 3

Step 3: Beat the eggs with the sugar until light and fluffy, then add the vegetable oil. Gradually mix in the flour and baking powder. Pour in the buttermilk mixture and finally add the soaked poppy seeds. Consistency should be smooth without lumps.

Step 4

Step 4: Fill muffin tins or paper capsules with the batter and bake at 356°F (180°C) for about 25 minutes, or until a toothpick inserted comes out clean. Don't overfill the muffin tin to avoid batter spilling over.

Step 5

Step 5: Combine black currants with egg yolks over medium heat and warm slightly before adding sugar and starch. Stir continuously until the mixture thickens, then add butter. This process should create a smooth, thick filling.

Step 6

Step 6: For the Swiss meringue, combine egg whites and sugar in a bowl and place over a water bath. Stir constantly with a whisk until the mixture reaches 140°F (60°C) and the sugar is completely dissolved. You may use a thermometer to check the temperature.

Step 7

Step 7: Remove from the heat and whip with a mixer until stiff peaks form. Without stopping, add softened butter bit by bit, ensuring each addition is fully combined before adding more. The mixture may change texture but should become silky and smooth eventually.

Step 8

Step 8: Cut a small piece from the top of each muffin and fill with berry cream. Pipe Swiss meringue on top to form a decorative cap. You can use a piping bag with a nozzle to create nice swirls.

Step 9

Step 9: Decorate as desired and let the cupcakes sit at room temperature for a while after storing in the fridge before serving. This helps the meringue cap to soften and achieve the best taste texture.

Servings

These muffins are best served at room temperature to enjoy the full depth of flavors and textures. 🧁

For a Coffee Break:

Pair these delightful muffins with a cup of freshly brewed coffee or a frothy cappuccino ☕. The bitterness of the coffee beautifully complements the sweet berry filling and the silky meringue topping.

Elegant Dessert Table:

These muffins can steal the show on any dessert table. Arrange them on a tiered stand, sprinkle some powdered sugar over the meringue peaks, and watch your guests swoon. 🍰✨

Outdoor Picnics:

Pack these delicious muffins in a wicker basket along with some fresh fruit and a bottle of sparkling wine 🥂🍓. Enjoy the elegance of the pastries and the simplicity of nature.

Equipment

Mixing Bowls

You'll need at least two: one for wet ingredients and one for dry. Glass or metal bowls are preferred for easy cleaning and stability.

Electric Mixer

An electric hand mixer or stand mixer will make whipping the egg whites and sugar a breeze. Ensure your mixer is at medium to high speed for the best results.

Sieve

Essential for draining your soaked poppy seeds. A mesh sieve works best to ensure no seeds are wasted.

Muffin Tin and Paper Liners

Use a standard 12-cup muffin tin with paper liners for easy removal and a more rustic look. Silicone molds work just as well and are eco-friendly.

Whisk

For mixing your berry filling. A silicone whisk can withstand high heat without scratching your pans.

Pastry Bag with Star Tip

A pastry bag fitted with a star tip helps you pipe beautiful meringue peaks. For a professional look, make sure your tip is clean and dry.

Variations

Gluten-Free Variation: 🌾❌

Substitute the flour with a gluten-free baking mix. Ensure your baking powder is certified gluten-free for a fully gluten-free treat.

Vegan Variation: 🌱💚

Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), use vegan buttermilk (mix plant-based milk with apple cider vinegar), and swap the butter with vegan margarine. For the meringue, use aquafaba instead of egg whites.

Faq

Why did my muffins turn out dense?
This often happens if the batter is overmixed or if there’s too much flour. Be sure to gently fold in the ingredients just until combined.
Why did my meringue not form stiff peaks?
Ensure there is no grease or yolk in the egg whites, and that your mixing bowl is completely clean. Room temperature egg whites also whip up better.
Can I use frozen berries for the filling?
Yes, you can use frozen berries! Just make sure to thaw and drain them well to remove excess water.
How can I make the muffin tops more domed?
Bake the muffins at a higher temperature for the first 5 minutes, then reduce the temperature. This initial high heat helps the muffins rise quickly.
Can I make the meringue in advance?
It's best to use the meringue immediately after making it. If you need to prepare it in advance, keep it at room temperature for a short time, but avoid chilling it as it may lose its texture.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 2 days. If refrigerated, bring them back to room temperature before serving for the best texture.