Easter Cupcakes
Ingredients for Easter Cupcakes
Amount | Ingredient |
---|---|
Fat for the form or 12 paper cases | |
150 grams | Block chocolate |
150 grams | Butter |
1 Pck | Vanilla sugar |
100 grams | Sugar |
4 pcs | Eggs (class M) |
150 grams | Flour |
1 / 2 tsp | Baking powder |
For the cream | |
200 grams | soft butter |
200 grams | Powdered sugar |
200 grams | room warm double cream and cream cheese |
1 pc | Mark a vanilla pod |
2 tbsp | Eggnog |
For the garnish | |
eg kaniderte flowers (violets, roses) | |
Easter Cupcakes Directions
Grease muffin molds on the sheet or put in paper muffin cups 1 each. Preheat oven to 180 degrees (convection 160 degrees) Preheat. Chocolate into pieces. Provide with butter in a bowl, melt over the hot water bath.
Vanilla, sugar and eggs until foamy light hit. Flour with the baking powder, stir. Stir in melted chocolate. Pour batter into the prepared ramekins filled. In the middle shelf of oven to bake about 30 minutes. Removing let cool.
Stir the cream for butter and powdered sugar until creamy. Stir with a whisk gradually cheese and vanilla. Stir in liqueur and spoon stir until a sprayable material has formed.
Cream into a piping bag with star tip. To decorate cupcakes, garnish with candied petals.
Per piece: 520 kcal/2190 kJ 44 g carbohydrates, 7 g protein, 36 g F p>