Due to known circumstances, it is quite difficult to find poppies for sale. If it is sold, it is often in bags of only 25-50 grams, which is enough for about one or two buns. It’s even more difficult to find poppy seeds that are fresh, that is, have a good, not musty smell. Poppy contains a lot of oil, but does not have a shell, and therefore spoils quickly, especially when stored at room temperature. In just a year it can become downright bitter! The most annoying thing is that the bags may indicate the date of packaging, but the date of collection seems to be unknown to anyone.

Most confectionery manufacturers prefer not to mess with poppy seeds at all - it’s easier to buy a ready-made filling, it contains ground poppy seeds, a thickener, sugar, a preservative - everything to get the finished product without much discussion.

And if you managed to buy fresh, good poppy seeds, feel free to prepare this cupcake. By the way, I always recommend grinding poppy seeds when you want to add them to baked goods. The easiest way to do this is in a coffee grinder; a blender is unlikely to cope. You can grind it in a mortar. But adding whole grains will deprive the baked goods of most of the taste and aroma. Even if you cook the filling (for buns or pies), it’s best to grind it later - it’ll just be tastier!

And a little about this cupcake. In principle, nothing new or complicated, but a few words about coverage. For cupcakes, sprinkling with powder and finishing with icing or fondant is a necessary step, as it closes the pores and allows the cupcake to be stored longer. Here I frosted the cake with a frosting made from powdered sugar and limoncello liqueur, I think lemon works great here. Poppy seeds baked with rum and even cream liqueurs are also good.

Ingredients for poppy seed cake:

175g butter,
4 eggs,
100g poppy seeds,
200g flour,
170g sugar,
1 tsp baking powder,
1 tsp vanilla sugar.

Glaze:

150g powdered sugar,
1 tbsp. limoncello,
1 tbsp. boiling water

Oven 170C, tin 20x10 cm, grease with butter and sprinkle with flour

Cupcake recipe:

First you need to grind the poppy seeds. Pour it into a coffee grinder in small portions and grind so that it remains free-flowing.

For the test, all products must be warm, at room temperature. Beat the butter and sugar (this is where the beating begins) until light.

Add three eggs one at a time, beating the mixture well into the cream each time.

The mixture will eventually become quite liquid.

Add ground poppy seeds, vanilla sugar and pour in the last egg. Beat everything together thoroughly for a couple of minutes.

Add flour with baking powder and mix.

Place the dough in a mold greased with oil and sprinkled with flour.

In our Polish-Ukrainian family, baked goods with poppy seeds appear with the onset of winter and bring a lot of joy to the household, since they are a definite harbinger of the holidays, long before their onset. This recipe is special and I got it from my Polish mother-in-law, and I will pass it on to my children, and now I am sharing it with you. It has a special taste and is one of the most delicious cupcakes I have ever tried. Therefore, it’s definitely worth baking it for the holidays and beyond.

The recipe for this cupcake also appeared in a printed version in the December issue of the Ukrainian publication "Liza. Bon appetit" 12/2015.

The ease of making this poppy seed cake is that you don't have to do anything with the poppy seeds first, like most poppy seed cake recipes. Just knead the dough step by step and bake. And if you have the patience, after cooling, wrap it in foil and leave for a day and only then savor it. After a day, the taste and texture of the poppy seed cake becomes even better. The taste becomes more expressive, and the cake itself seems more moist and tender.

In principle, after baking and cooling, such baked goods with poppy seeds, nuts and dried fruits are better preserved wrapped in foil in the refrigerator. The cake does not dry out, and the flavors become even more expressive every day.

Video recipe for making poppy seed cake on the STB channel in the program “Everything will be good”:

1 cupcake 30x10

Ingredients

• 5 eggs
• 200 grams of sugar
• 1 sachet vanilla sugar (or 2 tsp vanilla extract)
• A pinch of salt
• 150 grams of flour
• 140 grams poppy seeds
• 1 tsp baking powder
• 170 grams butter, melt
• 2 tbsp. alcohol or vodka
• 1 tsp almond essence (or 2 tsp almond extract)
• 100 grams of walnuts
• 100 grams of raisins
• Flour for rolling raisins
• Butter for greasing the pan

For glaze and decoration:

• 200 grams dark chocolate, finely chopped
• 60 ml milk
• 40 grams butter, coarsely chopped
• 50 grams of walnuts

Cooking time: 1 hour 30 minutes

1) Preheat the oven to 170 °C. Beat the eggs with regular and vanilla sugar until fluffy.

2) Mix poppy seeds with flour and baking powder.

Continuing to beat the eggs, spoon by spoon, add the mixture of flour and poppy seeds. Continuing to beat, add ghee, almond essence and alcohol.

3) Place the raisins in a deep bowl, pour boiling water over them and leave for 5 minutes. Drain well and roll in flour.

Transfer to the dough along with the nuts. Mix well.

4) Grease the walls of a rectangular cake pan with a thin layer of butter, and place parchment on the bottom of the pan. Transfer the dough to the prepared pan.

Place the pan with the dough in the preheated oven and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.

Today's recipe is dedicated to lovers of baking with cottage cheese. We suggest you try making cottage cheese cake with poppy seeds. Small bite-sized cupcakes are fine, but more fuss. But the cake is in one form - both beautiful and fast!
The cake can be baked either in the now popular silicone mold or in a metal one, just don’t forget to grease it. This condition is mandatory, since the cottage cheese in the dough melts and tends to stick to the mold.

We will prepare cottage cheese cake with poppy seeds in the oven. If you bake it in a slow cooker, you will get an excellent poppy-curd pie.

Ingredients:

• Sugar - 200 grams,
• Butter - 100 grams,
• Cottage cheese - 200 grams,
• Poppy poppy - 2 tablespoons,
• Baking powder - 2 teaspoons,
• Wheat flour - 200 grams,
• Eggs - 3 pieces,
• Vanillin - optional
• Salt - a small pinch
• Vegetable oil for greasing the mold.

Cooking process:

Lightly beat the eggs and sugar, add melted or softened butter to them. Attention, the oil should not be hot to prevent the eggs from curdling! Next, mix cottage cheese into the future cake dough and add dry poppy seeds.

Sift the flour together with baking powder and dry vanillin. Gradually stirring, add to the egg-curd mixture and knead the dough. The dough is not very thick, like for pancakes.

Meanwhile, preheat the oven to 180 degrees and grease the pan with oil. Place the dough with cottage cheese and poppy seeds into it.

Bake in a well-heated oven until golden brown (about 40-50 minutes, it all depends on the shape). The readiness of the poppy seed cake is checked with a wooden stick or match. There should be no raw dough left on its surface.

We take the poppy seeds out of the oven, let them stand in the pan for a couple of minutes, and then turn them over onto a plate.

Cool the poppy seed cake and cool it. Now you can boil the kettle and call everyone at home to the table! We thank Svetlana Kislovskaya for the recipe and step-by-step preparation photos.

Enjoy your meal with our Recipe Notebook!

Recipes for making poppy seed cake are very simple, but the result will certainly surprise you - you will get aromatic and tender baked goods. And if you put in a little effort and pour glaze over such a cupcake, or soak it in cream, you will get a very tasty cake.

Poppy seed cake recipe

Ingredients:

• vegetable oil – 0.5 tbsp.;
• sugar – 1 tbsp;
• egg – 2 pcs.;
• flour – 2 tbsp;
• milk – 0.5 tbsp;
• poppy seed - to taste;
• baking powder - 1 teaspoon;
• salt - a pinch;
• vanillin - to taste.

Preparation

Beat the eggs, gradually add granulated sugar, vanillin and a pinch of salt. Then pour in vegetable oil and cool milk. At the very end, add poppy seeds, baking powder and flour. Knead the mixture thoroughly until all the lumps disappear, and then transfer the dough into a greased multicooker bowl and bake the poppy seed cake for about 20 minutes, setting the “Baking” program. Check the readiness of the cake with a toothpick or a torch.

Lemon poppy seed cake

Ingredients:

• milk – 3 tbsp. spoons;
• vanillin - a pinch;
• egg – 3 pcs.;
• sugar – 150 g;
• flour – 150 g;
• baking powder - 1 teaspoon;
• lemon zest - to taste;
• poppy seed – 3 tbsp. spoons;
• butter – 180 g.

For the lemon syrup:

• sugar – 150 g;
• freshly squeezed lemon juice – 120 ml;
• orange liqueur – 1 tbsp. spoon.

Preparation

Toast poppy seeds in a dry frying pan and mix with flour and baking powder. Cream butter and sugar, add vanilla extract and grated lemon zest. Continuously whisking, break one egg at a time and pour in the milk. Gradually add flour to the main mixture and mix with a spatula. Place the dough in the pan and bake in a preheated oven for 60 minutes. In a small saucepan, mix sugar with lemon juice and liqueur, heat and simmer until the sugar is completely dissolved. We pierce the cake in several places, pour it over with syrup and leave it to “infuse” for several hours.

Muffin with poppy seeds in a bread machine

Ingredients:

Preparation

Grind the eggs with sugar, vanillin, salt and stir well. Pour the egg mixture into the bread pan. Grate the lemon zest onto a fine grater and squeeze the juice from the lemon. Add it, juice and softened butter to the bread maker pan. Combine the sifted flour with baking powder and pour into the mold. Add raisins, select a program for the cake and bake until done.

When ready, place the poppy seeds on a dish and serve.

Delicious and crumbly pastries are always popular for breakfast, afternoon snack, or just dessert, so your family will welcome muffins with poppy seeds with a bang! The cupcakes are prepared very quickly - in 25 minutes an incredible aroma will be in your kitchen, and lush baked goods with poppy seeds will be on your table. Don't forget to serve freshly brewed tea or coffee, cocoa or regular lemonade with your baked goods. If desired, cupcakes can be filled with cream or boiled condensed milk, or you can create cream caps on top of the baked goods.

Ingredients

• 3 eggs
• 150 g sugar
• 4 tablespoons sour cream
• 1 teaspoon of baking soda, slaked with vinegar
• 125 g margarine or butter
• 1.5 cups flour
• 50 g poppy seeds

Preparation

1. Beat chicken eggs in a container along with granulated sugar. Add sour cream, quench the soda with 9% vinegar and mix. Melt margarine or butter in a water bath, but not to a boil, and add to the container. Mix immediately. Add wheat flour, sifted through a sieve, and poppy seeds. Dry poppy seeds are added to baked goods - no need to soak them in water! Mix the dough thoroughly so that no lumps form in it.

2. Prepare silicone molds - you don’t need to grease them, since the butter is already contained in the dough. Pour the dough into the molds to fill 2/3 of the containers. During the baking process, the cupcakes will grow and fill the entire pan.

3. Place the molds on a baking sheet, and the baking sheet itself in a preheated oven at 180C for 15-20 minutes. As soon as the top of the baked goods is browned, turn off the oven and let the cupcakes cool slightly without removing them from the appliance so that the baked goods do not fall off.