John Myers
Ingredients for 1 servings:
- 200 g flour
- ½ pack of dry yeast
- ½ tsp salt
- 190 g potatoes
- 100 ml water or milk
- 50 g butter, soft
- 50 g cream cheese
- salt and pepper
- ½ tsp sweet paprika powder
- 1 tbsp parsley
- 1 tbsp chives
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes
makes about 6 cupcakes
For the yeast dough, mix the flour with the yeast, salt, and sugar. Peel and finely grate the potatoes and add them to the remaining ingredients with the milk. Knead everything with a dough hook until you have a smooth dough. Divide the dough into six equal portions and shape them into balls. Grease a muffin tin well (we recommend a silicone one; it doesn’t need to be greased and the cupcakes will pop out easily after baking). Let the dough rise in the muffin tin for one hour in a warm place. Preheat the oven to 200°C (top/bottom heat). Bake the dough on the middle rack for about 10 minutes. Then reduce the heat to 180°C (350°F) and bake for about 15 minutes. Remove from the tin and let cool. For the frosting, mix the softened butter with the cream cheese. Season to taste with salt and pepper, chopped herbs, and paprika. Fill a piping bag with the topping and pipe it onto the cooled cupcakes. You can also top with fried bacon and red pepper flakes.
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