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Cupcakes with pineapple cream cheese cream

Cupcakes with pineapple cream cheese cream

Ingredients for Cupcakes with pineapple cream cheese cream

For the cream
50 g soft butter
200 grams Cream cheese (with pineapple flavor)
120 grams Sifted powdered sugar
For the dough
120 grams fresh pineapple chunks
100 grams soft butter
100 grams Sugar
1 Pk Bourbon vanilla sugar
1 pinch Salt
2 pcs Eggs (size M)
150 grams Wheat flour (Type 405)
1 level tsp Baking powder
2 tbsp Pineapple juice
For garnish
1 tsp Pistanzienkerne chopped
candied violets
Mini muffin tray with 24 trays
24 St Paper baking cups

Cupcakes with pineapple cream cheese cream Directions

Preheat oven to 180 degrees (gas 2-3, convection oven 160 degrees) Preheat. Mini-muffin tin with paper baking molds interpret.

Stir melted butter, the cream cheese and powdered sugar are smooth and cool 30 minutes: For the pineapple cream. Can pineapple chunks drained puree, fruit pieces and about 2 tablespoons Anananssaft.

For the dough: butter, sugar, vanilla sugar, salt, and stir the eggs one after another. Flour and baking powder seven, with the pineapple puree stir the butter-egg mixture.

Pour batter into paper baking molds fill. Bake in preheated oven about 30 minutes. Cupcakes to cool in the ramekins.


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