Cupcakes

Ingredients for 12 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 200 g flour
• 50 g almond(s), peeled and ground
• 1 pinch of salt
• 2 tsp baking powder
• 4 tbsp milk
• 125 g QimiQ Cream Base, not chilled
• 50 g white chocolate coating
• 125 g cream, whipped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious, not too sweet and not too fatty cream

Preheat oven to 180°C (fan assisted). Cream together the butter, sugar, salt, and vanilla sugar using a hand mixer until creamy. Gradually beat in the eggs. Combine the flour, baking powder, and almonds and beat in alternately with the milk. Spread the batter into a muffin tin lined with paper baking cups. Bake for 20-25 minutes, then let cool. For the cream, chop the chocolate and melt it in a water bath that is not too hot. Beat until smooth. Add the chocolate and mix well. Finally, fold in the whipped cream. Chill the cream in the refrigerator for a few minutes, stirring frequently, until the right consistency is reached. (Be careful, the cream thickens quickly.) Spread the cream onto the cooled cupcakes using a piping bag or a small spatula. Decorate the cupcakes as desired with pearls, glitter, chocolate shavings, or berries. Store the cupcakes in the refrigerator.