Vanilla Poppyseed Cupcakes
Servings: 16 portions
Calories: 261kcal
Vanilla poppyseed cupcakes are topped with white chocolate buttercream and a fondant flower.
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Cupcake
Preheat oven to 170°C. Line 16 muffin pans with patty cases.
Cream the butter and sugar with an electric mixer.
Add the eggs, one at a time, and beat until just combined.
Sift flour, AdVital Powder add poppyseeds, and gentle fold into the mixture with a wooden spoon until just combined.
Spoon mixture evenly among the patty cases. Bake for 25-30 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
Buttercream
Place white chocolate in a microwave safe bowl. Cook, stirring frequently, for 3 minutes or until chocolate melts. Make sure temperature does not exceed 30°C. Carefully remove bowl from microwave and set aside.
Half fill a saucepan with water and bring to a simmer over medium heat.
Place eggs whites and caster sugar in a medium-sized heatproof bowl. Whisk to combine. Place bowl over saucepan. Make sure water does not touch bowl. Cook, whisking gentle, until mixture is at 60°C. Carefully remove bowl from saucepan.
Whisk on low speed, then increase speed to high and beat for 10 minutes or until mixture forms stiff peaks and temperature is below 30°C.
Reduce speed to medium, and slowly add softened butter until combined.
Add melted chocolate to bowl and beat on low speed until combined. Increase speed to high and beat for 3-4 minute or until mixture is thick and fluffy. Place piping bag with nozzle in an empty glass. Spoon mixture into piping bag.
Pipe buttercream in a swirl pattern on top of each cupcake while the buttercream is still soft. Decorate with fondant flowers to serve.
Fondant Flowers
Line a baking tray with baking paper.
Cut fondant in half. Add red food colouring, as desired. Add black food colouring to remaining half.
Place red-coloured fondant between parchment paper. Then use a rolling pin to roll fondant into a thin layer (about 0.5cm thick). Use a small flower cutter to cut out twelve pieces. Carefully remove from the paper and set aside.
Pinch small amount of the black-coloured fondant, and use your hands to roll into a ball. Then press into the middle of the red flower to make the poppy.
Place onto prepared tray, cover and set aside for 8 hours or overnight to harden.
Fondant Flowers
- Prepare the day before to allow time for flowers to harden.
Serving: 59g | Calories: 261kcal | Carbohydrates: 28.2g | Protein: 5.4g | Fat: 14g | Saturated Fat: 8.9g | Sodium: 244mg | Potassium: 54mg | Fiber: 0.6g | Sugar: 16.1g | Calcium: 50.3mg
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