Christmas Cupcakes
Category: Pastries / Bread / Cake
Preparation:
Pre-heat oven to 180°C using upper and lower heat.
For the cake
- Put the butter and sugar into a mixing bowl and stir until creamy. Stir in the eggs and cream. Add the instant coffee, cocoa, cinnamon, flour and baking powder and mix together well.
- Insert paper cups in the muffi n pan and fi ll with the batter. Bake on a rack in the middle of the oven for about 20–25 minutes.
For drizzling
- In the meantime, slit the vanilla bean open lengthwise and scrape the pulp out. Pour the espresso in a pot, add the vanilla pulp, vanilla bean, cinnamon stick and sugar and bring to a boil. Let it simmer until the sugar is dissolved.
- Then remove the vanilla bean and cinnamon stick and let it cool. Drizzle the espresso over the still warm cakes.
For the crème
- Prepare the vanilla custard powder with the milk and sugar according to the instructions on the package. Then allow to cool.
- Whip the cream until stiff. Carefully fold the cooled custard into the cream. Fill a pastry bag with the crème and decorate the cakes with it.
- Garnish to taste.
For the butter:
150 g butter, softened
150 g cane sugar
3 eggs
100 ml cream
1 ½ tbsp. instant coffee
1 tbsp. cocoa
1 tsp. cinnamon
200 g flour
2 tsp. baking powder
For drizzling:
1 vanilla bean
1 cinnamon stick
150 ml freshly brewed espresso
90 g sugar
For the créme:
½ packet vanilla custard powder for cooking (for 500 ml of milk)
250 ml milk
1 tbsp. sugar
250 ml cream
For decoration:
Marzipan stars
Pistacchio pieces
Sugar pearls
Appliance: Oven
Function: upper and lower heat
Temperature: 180 °C
Nutritional information
Carbohydrates 442 g
Protein 47 g
Fat 279 g
Calories / bread units
Recipe 4590 kcal
Portion 382 kcal
Portion 3,1 BU
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