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Poppy Seed and Orange Cupcake with Strawberry Topping

iSi tip

Poppy Seed and Orange Cupcake with Strawberry Topping
  • 120 ml milk
  • 350 g heavy cream
  • 100 g sugar
  • 2 × egg(s)
  • 60 g butter
  • 0.5 g salt
  • 5 ml lemon juice
  • 180 g flour (fine)
  • 150 g strawberry puree
  • 9 g powdered sugar
  • 6 g baking powder
  • 120 ml orange juice
  • 90 g poppy seeds
  • 1 × orange peel

Ingredients

  • 120 ml milk
  • 350 g heavy cream
  • 100 g sugar
  • 2 × egg(s)
  • 60 g butter
  • 0.5 g salt
  • 5 ml lemon juice
  • 180 g flour (fine)
  • 150 g strawberry puree
  • 9 g powdered sugar
  • 6 g baking powder
  • 120 ml orange juice
  • 90 g poppy seeds
  • 1 × orange peel
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Preparation

Poppy Seed and Orange Cupcake

Bring the milk to the boil and remove from the hob. Stir in the poppyseed and simmer for 20 minutes. Beat the sugar with the eggs until frothy. Let the butter melt and allow to cool. Next, stir the butter into the eggs and mix with the remaining ingredients.

 

Fill the mixture into moulds and bake for 20 minutes at 180 °C in a preheated convection oven.

 

Strawberry Topping:

Stir the strawberry puree, heavy cream, icing sugar and lemon juice and pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

Crown the chilled cupcakes with the topping. Enjoy immediately.

 

iSi tip:

Instead of the strawberry puree, finely puree 100 g of strawberries (fresh or frozen) with 50 ml of strawberry juice, the icing sugar and lemon juice and pass through a fine sieve.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

 

Recipe by Christine Egger, pastry chef, Art Cooking, Vienna (Austria)

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