Soft butter 120g
Light brown raw cane sugar 125g
Eggs (separated) 4
Ground almonds 80g
Black poppy seeds80g
Good pinch salt
Baking powder 1 tsp
1. Beat butter and 100g sugar for 2 minutes on high. Add the yolks and beat on medium until fluffy. Combine the almonds and poppy seeds.
2. In a separate, very clean metal bowl, beat the egg whites, salt and baking powder until fluffy, add the rest of the sugar and beat to form a glossy mass.
3. Lightly fold in the whites mix to the main mix in three parts, alternating with the poppy seed mix.
4. Spoon into cupcake cases and bake on 180C for 15 minutes.
For the frosting
Unsalted butter 112g
Icing sugar 450g
Double cream1/3 cup
Good vanilla extract3/4 tbsp
Beat the butter until white for around 6-7 minutes. Add the sifted sugar, vanilla and cream, beat to incorporate, then add milk and beat on high until light and creamy. Add more milk if necessary
Finally, top cooled cakes with a dollop of the frosting and an Oreo if you like!