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Bee sting cupcakes

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Ingredients for 1 servings:

  • 150 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 100 g flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • ½ pack of almonds, sliced
  • 2 cups of cream
  • 1 pack of cream powder (paradis cream vanilla)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

For the batter: Beat the sugar, vanilla sugar, and eggs until creamy and almost white. Then fold in the flour and baking powder. Pour the batter into muffin tins and bake at 200°C for about 10 to 20 minutes. For the cream: Beat the Paradiscreme with the cream until stiff peaks form, then pipe onto the cooled muffins using a piping bag fitted with a star nozzle. For the garnish, lightly toast a few almond flakes with 1 tablespoon of sugar and scatter them on the cupcakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Bee sting cupcakes