Cake, Brioche, Cream Cheese and poppy Seed Cupcakes

By Floridaberry

From Martha Stewart Really delicious and look like they would be good in a tea room.

Ingredients

• 1 cup(s (2 sticks) unsalted butter (softened, plus more for molds)
• 1 1/2 cups(s) cake flour (not self-rising) plus more for molds)
• 1 1/2 teaspoon(s) coarse salt
• 1 1/2 cup(s) granulated sugar
• 3 large eggs plus
• 3 large egg Yolks***only
• 1 1/2 teaspoon(s) pure vanilla extract
• 3/4 cup(s) whipped cream cheese (room temperature)
• 3 tablespoon(s) confectioners' sugar (plus more for dusting)
• 1 teaspoon(s) poppy seeds

Preparation

Step 1

1. Preheat oven to 325 degrees F. Butter twelve 3 1/2-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess. Whisk flour and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until light and fluffy. Mix in eggs and yolks, 1 at a time. Add vanilla and 1 1/2 teaspoons water; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined, scraping down sides as needed. Spoon 1/3 cup batter into each mold.

2. Beat cream cheese and confectioners' sugar in the clean bowl of the electric mixer on low speed until creamy and combined. Spoon 1 tablespoon mixture onto batter in each mold' sprinkle wtih poppy seeds. Bake until a cake tester comes out clean, about 25 minutes. Let cool 5 minutes; transfer cakes to a wire rack to cool completely. Serve dusted with confectioners' sugar.