John Myers
Small Poppy Seed Cakes
The perfect small poppy seed cakes recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 120 g Sugar
- 1 Pc. Egg
- 1 tsp Baking powder
- 125 g Flour
- 50 g Ground poppy seeds
- 100 ml Milk
- 2 tsp Baking cocoa
- 30 g Chocolate chips
- Topping:
- 150 g Cream cheese
- 50 g Butter
- 2 packet Bourbon vanilla sugar
- Mix the butter, sugar and egg until frothy. Stir in baking powder, flour, milk, poppy seeds, chocolate chips and cocoa. Possibly add 2-3 tablespoons of milk so that the dough is smooth.
- Line the muffin tin with paper liners or grease well and sprinkle with flour, pour out the excess. Pour in the dough and bake for approx. 18-20 minutes at 180 ° C. Use a stick test to make sure that the dough is done and let it cool down.
- For the topping, stir the cream cheese with the creamy butter, add the vanilla sugar and possibly more sweet, depending on your taste, into a piping bag or decorative syringe and decorate to your taste,
- Admittedly, I still have to practice, the decoration hasn’t really worked out yet, but it tasted good.
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