Bee sting
very easy
75 mins
75 mins
Ingredients
- 175 g soft + 200 g soft + 25 g butter
- 150 g + 100 g sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp grated rind of 1⁄2 organic lemon
- 3 Eggs (Gr. M)
- 100 g low-fat yoghurt
- 75 g ground almonds (without skin)
- 150 g Flour
- 2 TEASPOONS Baking Powder
- 160 g Marshmallow Fluff (glass)
- 125 g flaked almonds
- 2 TABLESPOONS Honey
- 4 TABLESPOONS Whipped cream
- 12 (approx. 5 cm Ø) Paper baking cups
- 7-10 Tbsp Piping bag
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place paper baking cups in the recesses of a muffin baking tray (12 recesses).
- 2
For the dough, whisk 175 g butter, 150 g sugar, 1 pinch of salt and lemon zest with the whisks of the mixer for about 5 minutes until foamy. First stir in eggs one by one, then yoghurt. Mix ground almonds, flour and baking powder.
- 3
Stir into the egg-sugar mixture. Spread into the moulds. Bake in a hot oven for about 25 minutes. Let the cupcakes cool in the pan for about 10 minutes. Lift them out of the troughs and let them cool down.
- 4
For the filling, whisk 200 g butter with the whisks of the mixer for about 5 minutes until foamy. Stir in marshmallow fluff by the spoonful. Cut a lid off each cupcake. Pour the marshmallow butter cream into a piping bag with a medium perforated spout.
- 5
Spray a thick spot onto each cupcake. Place the lid on top and press down lightly. Chill for about 30 minutes.
- 6
To make the topping, roast the flaked almonds in a pan without fat, turning them golden brown and take them out. Caramelise 100 g sugar at low heat. First add 25 g butter and honey, then stir in cream.
- 7
Bring to the boil briefly. Mix in the flaked almonds. Spread almond caramel over the cupcakes while still hot. Leave to dry.
Nutrition Facts
590 kcal
45 g
40 g
7 g
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