Cinnamon star cupcakes

Ingredients for 1 servings:

• 120 g butter, room temperature
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs, room temperature
• 150 g flour
• 50 g hazelnuts, ground
• 50 g almonds, ground
• 1 tsp cinnamon powder
• n. B. Salt
• 2 tsp baking powder
• 200 ml milk, room temperature
• ½ tsp cinnamon powder
• 1 packet of vanilla sugar
• 1 pack of cream stiffener, alternatively 1 tsp San-apart
• 300 ml cream
• n. B. Cookie(s) (cinnamon stars)
• n. B. Cinnamon powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

winter cupcakes with cinnamon cream, for 12 cupcakes

To make our delicious sponge cake, as always, first cream together the butter, sugar, and vanilla sugar until fluffy. The butter should become noticeably lighter in color. Then add the eggs and mix well. The eggs should be at room temperature so they combine well with the butter. To make the flour mixture, combine the flour with the ground hazelnuts, ground almonds, ground cinnamon, salt, and baking powder. Alternating with the milk, add the mixture to the butter and egg mixture and mix for as short a time as possible. If cake batter is overmixed, the gluten in the flour will make it tough and less fluffy. The batter is then ready to be poured into the muffin tins and baked. Bake in the oven at 180°C (top/bottom heat) for 20-25 minutes. If a skewer test shows no batter sticking to the cake, they are done and need to cool completely. Next, it’s time to make the delicious cinnamon cream. First, mix the cinnamon with the vanilla sugar and the cream stiffener, then add it to the cold cream while whipping. Then, using a piping bag, spread the frosting on the cupcakes and decorate them with cinnamon stars and ground cinnamon. Makes 12 servings.