Poppy Seed Cupcakes with Mango Topping

For the poppy seed cupcakes with mango topping, first line a muffin tin with paper cups. Preheat the oven to 180 °C.

For the batter, sift together the sugar, flour, salt and baking powder. Beat the egg and add the oil and milk and mix briefly. Slowly mix with the dry ingredients. Fold in the poppy seeds.

Pour the batter into the muffin cups about 2/3 full and bake for about 20 minutes. Remove and let cool.

In the meantime, prepare the topping. First mix the pudding powder with a little whipped cream until smooth. Bring the remaining whipped cream to a boil and stir in the custard powder. Add sugar according to package directions. Remove from heat and allow to set.

When the custard has cooled, stir in the mascarpone. Make the meringue. To do this, whip 1/3 of the sugar with the egg whites. Boil the remaining sugar with a little water (no more than 1/3 of the amount of sugar). Make a chain flight. Stir the hot sugar into the egg white mixture. Mix about 150-250 g of the meringue mass into the custard (depending on consistency). It should result in a firm mass that will keep its shape if you go through it with a spoon, for example.

Peel the mango, cut it coarsely and puree it finely. Add the puree to the cream as well. Place the cream in a piping bag fitted with a round nozzle and pipe high on the cupcake bases.

Decorate poppy seed cupcakes with mango topping with mango slices, rolled fondant, piped icing and chocolate, flowers or sugar pearls as desired.

Preparation Tip:

For the two-tone poppy seed cupcakes with mango topping, color half of the topping with food coloring. Pour into a double piping bag and pipe on as usual.

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