Bee sting muffins with caramel cream
very easy
60 mins
60 mins
Ingredients
- 300 g soft caramel sweets
- 600 g Whipped cream
- 30 g Honey
- 175 g Sugar
- 150 g flaked almonds
- 3 Eggs (size M)
- 1 package Vanillin sugar
- 1 pinch Salt
- 75 ml neutral oil
- 200 g ripened cream
- 250 g Flour
- 50 g ground almonds
- 1/2 package Baking Powder
- 1/2 TEASPOON Baking soda
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Chop the sweets, put them in a pot with 500 g cream, bring to the boil while stirring. Dissolve the caramel and let it boil down for about 10 minutes. T
- 2
Meanwhile, for the bee sting topping, bring 100 g cream, honey and 25 g sugar to the boil in a small pot and simmer at low heat for 4-6 minutes while stirring. Carefully mix in the flaked almonds.
- 3
Remove from the stove and let it cool down.
- 4
Beat the eggs, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in oil and sour cream. Mix flour, almonds, baking powder and baking soda and fold in.
- 5
Spread the dough into a greased muffin baking tray with 12 troughs, dust with flour. Add bee sting topping evenly with a tablespoon. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
- 6
manufacturer) Bake for 18-20 minutes.
- 7
Remove from the oven, allow muffins to cool in the mould for 15-20 minutes. Then take the muffins out of the tin and place them on a cake rack for about 1 pc.
- 8
Whip toffee cream until creamy, except for 2-3 tbsp. for decoration, in portions for approx. 3 minutes. Cut muffins in half horizontally. Pour toffee cream into a piping bag with a large perforated spout and squirt onto the lower half of the muffins.
- 9
Drizzle liquid toffee cream over it. Place the muffin lid on top, dust with icing sugar and serve immediately.
Nutrition Facts
590 kcal
53 g
37 g
9 g
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