Poppy Seed Cupcakes

For the poppy seed cupcakes, heat the milk with margarine, granulated sugar and vanilla sugar in a saucepan. Then add the poppy seeds and cook briefly while stirring constantly.

Let cool briefly. Gradually stir in the eggs with a hand mixer. Fold in the hazelnuts and baking powder. Pour the batter into muffin cups and bake at approx. 185 °C for 20 min.

After 20 min turn off the oven and let the muffins dry a bit in the hot oven. In the meantime, beat the cream cheese and powdered sugar with a hand mixer until creamy.

Spread the topping on the cooled muffins. Finally, garnish with berries and sprinkle with powdered sugar.

Preparation Tip:

To garnish the poppy seed cupcakes are very suitable blackberries, raspberries or blueberries.

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