Ingredients
Cupcakes
milk
70g
2.37fl oz
poppy seeds
25g
0.88oz
1.68tbsp
butter
60g
2.10oz
4tbsp
brown sugar
85g
2.98oz
0.34cup
5.70tbsp
egg
1pc
vanilla paste
0.5tsp
flour
100g
3.50oz
0.40cup
6.70tbsp
baking powder
4g
0.14oz
0.27tbsp
Lime, jasmine & green tea ganache
whipping cream
90g
3.04fl oz
green tea with jasmine
5g
0.18oz
0.34tbsp
white chocolate 34%
130g
4.55oz
0.52cup
8.71tbsp
lime puree
110g
3.85oz
0.44cup
7.37tbsp
glucose syrup
25g
0.88oz
1.68tbsp
Cream cheese frosting
cream cheese
480g
16.80oz
2cup
32.16tbsp
whipping cream
20g
0.68fl oz
lime, jasmine & green tea ganache
60g
2.10oz
4tbsp
powdered sugar
30g
1.05oz
2tbsp
Method
Cupcakes
- Heat the milk to a boil, and pour over the poppy seeds. Mix, and set aside.
- Whip the room temperature butter with sugar until fluffy. Add the egg and salt, and whip again.
- Add vanilla paste, and mix.
- Sift the flour with baking powder.
- First, add 1/2 milk with poppy seeds to the butter mixture, then 1/2 flour, again milk, and flour. Mix until smooth.
- In monophonic capsules (4cm | 1.60 inch high) pour 52g | 1.83 oz of dough.
- Bake the cupcakes in the oven preheated to 320F (160C) for about 23 minutes. Cool them.
Lime, jasmine & green tea ganache
- Flavor the cream with tea. Cool it.
- Bring the puree and glucose syrup to a boil; pour over the chocolate, and whip with a blender.
- Pour in the cold flavored cream, and whip again with a blender.
- Cover the mass with film in contact, and refrigerate overnight.
- Whip to peaks, and use immediately!
Cream cheese frosting
All the ingredients should be cold.
Combine all the components in a bowl, and whip everything until fluffy.
Assembly
- Fill the cupcakes with ganache.
- Pipe beautiful frosting caps.
- Decorate at your discretion.
