John Myers
Ingredients for 1 servings:
- 75 g butter, soft
- 60 g sugar
- 1 pinch of salt
- 2 eggs, separated
- 90 g flour
- ½ tsp baking powder
- 25 g brittle (almond)
- 30 g crème fraîche
- 90 g jelly (cranberry)
- 125 ml milk
- 2 tsp vanilla sugar
- 1 tbsp vanilla pudding powder
- 2 tbsp sugar
- 125 g butter
- 40 g powdered sugar
- some brittle (almond), for sprinkling
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes
Makes 8 cupcakes.
Cream the butter with 30g of sugar and salt until fluffy. Separate the eggs and stir in the egg yolks. Combine the flour with the baking powder and mix to form a smooth batter. Beat the egg whites with the remaining sugar until stiff peaks and fold into the batter along with the almond brittle and crème fraîche. Fill the batter into muffin cups and bake in a preheated oven at 180°C (350°F) or 160°C (convection oven) on the middle rack for about 20 minutes. Do the skewer test. Let the cupcakes cool thoroughly. Use a teaspoon or cupcake corer to scoop out a hole and fill it with the cranberry jelly. Replace the tops of the cut-out cupcakes to hide the filling. Mix 2 tablespoons of milk with the vanilla pudding powder and vanilla sugar. Bring the remaining milk and sugar to a boil. Add the mixed pudding powder and bring to a boil briefly. Pour the pudding into a bowl and stir in 40g of butter until melted. Let cool to room temperature. Cream the remaining butter with the powdered sugar until fluffy, then gradually stir in the pudding. Transfer the buttercream to a piping bag and pipe evenly onto the cupcakes. Decorate the finished cupcakes with almond brittle.
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