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