Poppy seed cupcake

A fragrant and so delicious homemade cake with poppy seeds, which we will cook in a slow cooker. The pastries will delight lovers of poppy seeds, juicy, moderately crumbly crumb and crispy crust. Such a cupcake is perfectly stored for several days without losing its freshness - it will come in handy for a cup of morning coffee.

I suggest a recipe for a poppy seed cake for a multicooker (I have a Scarlett SC-411, the power of the device is 700 W, the volume of the bowl is 4 liters). If for some reason you have not yet purchased this useful electrical appliance, you can cook the cake in a simple oven. I advise you to use a mold with a diameter of 20-24 centimeters, having previously greased it with vegetable oil (butter + flour). The baking time depends on the characteristics of the oven, but set the temperature to 175-190 degrees and bake at an average level until a dry torch.

Ingredients

• Wheat flour of the highest grade (350 grams)
• Butter (250 grams)
• Chicken eggs (4 pieces)
• Sugar (180 grams)
• Poppy seeds (100 grams)
• Milk (80 milliliters)
• Vanilla sugar (1 tablespoon)
• Baking powder (1.5 teaspoons)

Directions

1. To prepare a poppy seed cake, we need the following ingredients: premium wheat flour, butter (at least 72% fat), granulated sugar and vanilla sugar (for flavor and sweetness), large chicken eggs (each weighing 55-60 grams), any milk fat content (I took 2.5%), as well as baking powder.
2. First of all, you need to prepare a confectionery poppy (100 grams). Here you decide for yourself which option you like best. Firstly, you can simply fry the seeds in a dry skillet - this way the poppy will be crispy and especially fragrant. Secondly, it can be crushed until milk is released. You can mince the seeds, punch them in a food processor, or use a hand blender. I am impressed when these crispy seeds are in their whole form in finished baked goods, so I just dry them, stirring constantly, and let them cool
3. Next, we will prepare a dry mixture: 350 grams of wheat flour (I use Lidskaya of the highest grade, but I think the first grade is also suitable) mixed with 1.5 teaspoons of baking powder. After that we sift through a fine sieve.
4. Add the cooled poppy.
5. Mix everything thoroughly - the dry component for the poppy cake is ready.
6. At the next stage of the preparation of the poppy seed cake, in a container suitable for whipping, put 250 grams of soft (remove from the refrigerator in advance) butter and 180 grams of granulated sugar (you can reduce the grams by 50 grams if you do not like sweets). Beat everything with a mixer at high speed for about 7-10 minutes, until the butter turns white and becomes airy.
7. As a result, the sugar crystals should almost completely dissolve, and the mass should double in volume. After that, you can add chicken eggs one at a time (4 large or 5 small). Do not rush - do not add the next egg until the previous one is fully combined with the sweet butter.
8. The result should be a soft and fluffy buttery egg mixture. I beat everything with a mixer (whisk attachment) at high speeds for about 5 minutes. Pour in half of the dry mixture from step 5, pour in 80 milliliters of milk (room temperature).
9. Beat everything again, but not for long and at a slow speed - only until the ingredients are combined. Add the other half of the flour, poppy seeds and baking powder
10. It will work out great to mix everything with a spatula or a hand whisk. In general, muffin dough, as a rule, is not kneaded for a long time so that the crumb of the finished product does not turn out to be dense and clogged.
11. Grease the multicooker bowl with a small amount of refined vegetable oil or butter (we take a teaspoon of the total weight), but then additionally sprinkle the surface with wheat flour (shake off the excess). This method of preparing a baking dish is called a French shirt.
12. We transfer the dough for the poppycake into the bowl - it turns out to be of medium density, keeps its shape and does not spread.
13. Spread the dough with a spoon or spatula.
14. Cook the poppy seed cake on the Bake setting for about 1 hour. He spent 67 minutes with me in the multicooker. Remember that depending on the model (and therefore the power) of the appliance, the baking time may differ significantly.
15. Leave the finished poppy seed cake for 5 minutes in the bowl to cool slightly, and then remove it using the insert for steam cooking.
16. Let the baked goods cool completely and enjoy.
17. Before serving, if desired, sprinkle the finished poppy seed cake with powdered sugar, cut into portions and serve. I decided not to decorate it with anything - and it is so delicious.