Bat Cupcakes
Category: Pastries / Bread / Cake
Preparation:
For the cupcakes:
- Preheat the oven with the hot air function at 180°C.
- Put the butter, sugar, and egg into a mixing bowl and beat with a hand mixer until foamy.
- Add the lemon zest, flour, baking powder and milk and mix everything to a smooth batter.
- Line a muffin tin with cupcake liners and fill with the batter. Place the baking tin on a rack in the oven and bake for 15–20 minutes. Remove the cupcakes from the tin and allow to cool.
For the topping:
- Pour the cream in a mixing bowl and beat until stiff.
- Add the icing sugar, heavy sour cream and unsweetened cranberry juice and carefully stir.
- Fill a pastry bag with the ingredients and decorate the cupcakes. At the end, insert the sugar eyes and the chocolate wings onto the frosted cupcakes.
For the cupcakes
125 g butter
125 g sugar
3 eggs
1 organic lemon (grated zest)
200 g flour
2 tsp. baking powder
100 ml milk
For the topping
20 ml unsweetened cranberry juice
150 g icing sugar
200 g heavy sour cream
100 g cream
Sugar eyes
Chocolate wings
Appliance: Oven
Function: Hot air
Temperature: 180 °C
Nutritional information
Carbohydrates 439 g
Protein 37 g
Fat 212 g
Calories / bread units
Recipe 3921 kcal
Portion 327 kcal
Portion 3,0 BU
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