Bee sting muffins with caramel cream

COOK TIME
60 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   For the caramel cream, bring 500 g cream to the boil in a pot. Chop the sweets and dissolve them while stirring. Simmer for about 10 minutes. Let it cool down a bit, then put it in a cool place for about 2 hours.

2. 2

   For the bee sting, boil 100 g cream, honey and 25 g sugar in a small pot and simmer at low heat for 4-6 minutes while stirring. Carefully stir in flaked almonds. Remove from the heat and allow to cool.

3. 3

   For the muffins, grease the recesses of a muffin tray (12 recesses) with a little oil. Beat the eggs, 150 g sugar, vanilla sugar and 1 pinch of salt until creamy with the whisk of the mixer. Stir in 75 ml oil and sour cream. Mix flour, ground almonds, baking powder and baking soda and stir in.

4. 4

   Spread the dough into the muffin tray. Spread almond paste evenly on the dough with a tablespoon. Bake the muffins in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 18-20 minutes.

5. 5

   Remove the muffins from the oven and leave to cool in the mould for 15-20 minutes. Then remove from the trays and let them cool on a cake rack for about 1 hour.

6. 6

   Whip the caramel cream until stiff, except for 3 tbsp. and fill into a piping bag with a large star-shaped spout. Cut muffins in half horizontally and squirt caramel cream onto the bottom half of the muffins. Drizzle liquid caramel cream over them. Put the muffin lid on top. Dust with icing sugar and serve immediately.

Nutrition Facts

KCAL
590 kcal

CARBS
53 g

FATS
37 g

PROTEINS
9 g