Frankfurter Kranz Cupcakes

Ingredients for 1 servings:

• 1 packet of vanilla pudding powder
• 80 g sugar
• ½ liter of milk
• 150 g butter
• 150 g sugar
• ½ vanilla pod(s)
• 1 pinch of salt
• 4 eggs
• 300 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 4 tbsp milk
• 250 g butter
• 12 cherry(s)
• Brittle
• Cherry jam

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Prepare the vanilla pudding according to the package instructions using 80g of sugar. Transfer the finished pudding to a bowl and place a piece of cling film on top to prevent a skin from forming while cooling. Preheat the oven to 175°C and grease the cupcake tins. I use baking spray for this. For the batter, first mix the butter, sugar, and eggs. Add the vanilla bean seeds and salt. Gradually stir in the flour, cornstarch, and baking powder, also adding the milk. Divide the finished portion evenly between the cupcake tins. This batter makes 12 cupcakes. Bake the cupcakes in the fan-assisted oven for 20 minutes, then remove from the tin and let cool. Cut off the tops from the cooled cupcakes and spread cherry jam on the bottoms. For the buttercream, put the softened butter in a bowl and gradually stir in the vanilla pudding. Place the finished cream into a piping bag and pipe it onto the cherry jam. Then place the lid on top and decorate with some buttercream. Finally, place the cherry on top of the cream and sprinkle with praline.