German Bee Sting Cupcakes
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| For the Almond Crust | ||
| 50 | g | Oldenburger Butter, unsalted |
| 30 | g | sugar |
| 2 | tbsp | honey |
| 40 | ml | Oldenburger Performance Whipping Cream, 35% fat |
| 100 | g | flaked almonds |
| For the Muffin Dough | ||
| 1 | tbsp | Oldenburger Butter, unsalted to grease tins |
| 125 | g | sugar |
| 1 | sachet of vanilla sugar | |
| salt | ||
| 190 | g | Oldenburger Butter, unsalted |
| 3 | eggs | |
| 310 | g | pastry flour |
| 2.5 | tbsp | baking powder |
| 65 | g | almonds, ground |
| 125 | ml | Oldenburger Performance Whipping Cream, 35% fat |
| For the Filling | ||
| 375 | ml | Oldenburger Performance Whipping Cream, 35% fat |
| 1.5 | sachets of vanilla sugar | |
| 100 | g | icing sugar |
Preparation
Grease muffin tins with Oldenburger Butter.
Making the Almond Crust
Add the Oldenburger Butter, sugar, honey and Oldenburger Performance Whipping Cream to a pan and bring to a boil while stirring constantly. Add the flaked almonds, bring to a boil again briefly and set aside. Preheat the oven to 175°C.
Making the Dough
Cream the sugar, vanilla sugar, salt and Oldenburger Butter. Add the eggs gradually and stir in. Combine the flour, baking powder and ground almonds and add to the butter mixture gradually alternating with the Oldenburger Perfomance Whipping Cream. Divide the finished dough between the muffin tins. Top the muffins with the almond crust mixture and bake for 25 – 28 minutes before allowing to cool.
Making the Filling
Whip the Oldenburger Performance Whipping Cream together with the vanilla sugar and icing sugar until stiff. Remove the muffins from tins and cut off the tops. Pipe the cream filling onto the base, make sure to leave a little cream for the final touch and replace the top.
The Final Touch
Garnish with cream.