Vanilla Poppyseed Cupcakes
- 250 g unsalted butter softened
- 250 g caster sugar
- 3 Scoops (75g) AdVital Powder
- 4 large eggs
- 250 g self raising flour
- 1 tsp vanilla extract
- 30 g poppyseeds
- 110 g caster sugar
- 140 g egg whites
- 340 g unsalted butter cubed, and softened
- 280 g white chocolate
- 1 tsp vanilla extract
- 200 g white fondant icing
- red food colouring
- black food colouring
- 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.
- 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.
- 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.
- Prepare the day before to allow time for flowers to harden.