Poppy & berry cupcakes

• Pour the poppy seeds with boiling water and leave for 10 minutes, then fold into a sieve.
• Combine the buttermilk with baking soda.
• Beat the eggs with sugar, then add butter, flour with baking powder, stir. Pour in the buttermilk and at the very end add poppy seeds.
• Pour the batter into capsules, and bake at 356F (180C) for about 25 minutes.

• Combine the berries with the yolks, put over the heat, and warm a little,.
• Then add sugar and starch. Cook until thickened, and add butter.

• Combine the egg whites and sugar, and put in a water bath. Constantly stirring with a whisk, heat the mass to 140F (60C). By this time the sugar will completely dissolve
• Remove the whites from the bath, and start whipping with a mixer until stiff peaks.
• Without stopping to whip, add softened butter, literally a teaspoonful. Each time wait until it is completely combined, so add all the butter. The cream will be changing its texture. First it will be liquid, then it may exfoliate a little, but continue to whip, and the cream will acquire a silky texture, the whisk will leave a relief.

• Cut a piece from the muffin, and fill it with berry cream, and then immediately pipe a meringue cap.
• Decorate as desired.

* You better leave the cupcakes at room temperature after the fridge before serving.