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➠ Cupcake with poppy seeds in a bread maker

Cupcake with poppy seeds in a bread maker

515

Kitchen World

Calorie content 256.4 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 12.7 g

Fats * 13.9 gr.

Carbohydrates* 47.8 g

Cupcake with poppy seeds in a bread maker

Content

The bread maker can be used for a variety of baked goods, not just bread. For example, for making muffins, especially since this is provided in the program of most models. This is very convenient, because you do not need to mix the ingredients for the dough - you just need to measure out the required amount of products and place them in the bowl. We suggest making a cake with poppy seeds - such pastries are quite simple, but always relevant and suitable for any tea party. For additional flavor, add lemon zest - citrus notes will only decorate the cake.

Ingredients

Butter 150 g Semolina 100 g Wheat flour 110 g Poppy 1 tbsp Granulated sugar 100 g Baking powder 5 gr. Lemon 0.5 pcs. Egg 3 pcs. Powdered sugar for decoration

Cooking process

Before placing it in a bowl, butter must be melted to a liquid state. Place the butter in a bowl and microwave. Let the melted butter cool to room temperature if it overheats. Pour granulated sugar into liquid butter, mix.

Wash the lemon and wipe it dry with a towel. Remove the zest with a fine grater. It is important to take only the top yellow layer - if you overdo it and capture the white layer, bitterness can appear in the cake. Squeeze the juice from the lemon pulp, extract the seeds. Pour the juice into the butter-sugar mixture, also pour the zest into it, mix.

Put the butter-sugar mixture with lemon into the bowl of the bread machine. We break eggs on top.

We measure out the required amount of semolina and flour.

Following the eggs, we send semolina with flour to the bowl. Next, put in baking powder and poppy seeds. Close the lid of the bread machine and select the "Cupcake" mode. The crust is medium. The baking time is one hour.

After the baking time has expired, open the bread maker and take out the finished cake. To cool down, place it on a grate so that condensation does not emerge from contact with a flat surface, and the crust does not soften. Sprinkle the surface of the cake with powdered sugar through a strainer so that it lies evenly and delicately.