John Myers
Ingredients for 1 servings:
- 3 m.-sized eggs
- 170 g sugar
- 150 g butter, room temperature
- 1 packet of vanilla sugar
- 1 small bottle(s) flavoring (lemon)
- 1 tsp baking powder
- 90 g flour
- 90 g cornstarch
- 12 tsp jam (blackcurrant, raspberry, blackberry)
- 1 pack of pudding powder, vanilla
- 400 ml milk
- 4 tbsp sugar
- 150 g butter, room temperature
- 1 shot of rum
- some brittle (hazelnut)
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
for 12 pieces
Beat the eggs and sugar until fluffy, then stir in the butter. Add the flour, cornstarch, baking powder and lemon flavoring and mix everything well. Bake at 180°C for about 30 minutes. Once cooled, hollow out the cupcakes with a teaspoon and add a teaspoon of jam to each one, then put the batter back on top. Bring the milk and the dash of rum to a boil. Mix the vanilla pudding powder and sugar with 6 tablespoons of the 400 ml milk. Stir into the boiling milk and bring back to the boil briefly. Allow the pudding to cool. Beat the butter until fluffy and stir in the cold pudding a spoonful at a time. Pipe the buttercream onto the cupcakes using a piping bag and sprinkle with brittle.
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