Cupcakes for dummies

Everytime when I told people about my cupcakes, they roll their eyes and pretend that cupcakes are the hardest thing to bake in the whole wide world.

But … today I will proof the opposite, guys!

Here is “cupcakes for dummies” … filled poppy seed cupcakes with ricotta topping

What to do:

Cut one pack of puff pastry into small squares which fit into your muffin moulds. Layer two of them in every mould and press them down slightly in the middle. This will be your cup, so you won’t even need paper baking cups.

 

Then it’s time to prepare the filling. Heat up about half a cup of milk, add in two tablespoons of sugar or honey and one tablespoons of rum. As soon as the milk comes to a boil (watch carefully, it overboils quite easily!) pour in about one cup of grounded poppy seeds and stir until there’s no milk left. Then add some cinnamon and let the filling chill for a while. Afterwards spoon the poppy seed filling into your puff pastry cups and bake them until the edges get golden. This will take about 20 minutes at 200°C.

Meanwhile you can prepare the topping. Mix one cup of whipped cream and one cup of ricotta in a big bowl. Add in one teaspoon of vanilla extract and two tablespoons of sugar. Mix once again and let it sit in the fridge until you need it again.

As soon as your filled cupcakes are completely cold you can top them with the ricotta cream and sprinkle them with more poppy seeds for decoration.

 

See … it’s not that hard, right?

Little extra tipp: You can easily make your cupcakes vegan by using vegan puff pastry (the ordinary one from the grocery store, probably is anyways | just check the ingredients!) and soy whipped cream for topping.

And … because of the puff pastry the cupcakes will taste best right at the day you made them. After you had stored them in the fridge the pastry will loose it's "fluffyness". They won’t get gross or something but make sure to eat them up quickly.

Enjoy

xo

Andrea