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Categories:
heavy cream light brown sugar eggs vanilla flour poppy seeds baking powder salt cream cheese heavy cream vanilla sugar
Viewed: 14 - Published at: 6 years agoIngredients
- 1/2 cup heavy cream
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/3 cup poppy seeds (1 1/2 ounces)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 ounces cream cheese, softened
- 1 tablespoon heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/2 cup confectioners' sugar
Method
- Make the frosting Preheat the oven to 350.
- Butter and flour mini-muffin pans.
- Whip the cream until it holds a peak.
- Using an electric mixer, beat the brown sugar and eggs until blended.
- Beat in the vanilla.
- Add the four, poppy seeds, baking powder and salt and mix until just incorporated.
- Fold in the whipped cream.
- Spoon the batter into the muffin pans, filling them three-quarters full.
- Bake for 8 to 10 minutes, or until the cakes spring back when gently pressed.
- Let cool in the pan for 1 to 2 minutes, then turn them out onto a wire rack to cool completely.
- In a bowl, combine the cream cheese, cream and vanilla.
- Blend with a fork until smooth.
- Add the confectioners' sugar and mix well.
- Frost the cakes with a small knife.
