Bee sting muffins with vanilla cream

Ingredients

Directions

1. 1

   Stir pudding powder, 1 tablespoon sugar, vanilla sugar and 3 tablespoons milk until smooth. Bring 100 ml milk to the boil. Remove from the stove. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Pour the pudding into a bowl, cover directly with foil and chill. Bring cream, honey and 2 tablespoons of sugar to the boil in a small pot and simmer over a low heat for 3-4 minutes.

2. 2

   Carefully fold in the flaked almonds and let it cool down a little. Line the hollows of a muffin tin with paper baking cups. Mix flour, baking powder and 125 g sugar in a bowl. Whisk egg, 250 ml milk and oil. Add the flour mixture and mix briefly. Spread the mixture in the bowls. Spread almond and honey mixture on the muffins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes (test with sticks!). Remove the muffins and let them cool down. Whip the sour cream with the whisk of the hand mixer for about 2 minutes. Stir in cold pudding and chill for about 20 minutes until the cream is firm. Cut off a lid from each muffin.

3. 3

   Spread almond and honey mixture on the muffins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes (test with sticks!). Remove the muffins and let them cool down. Whip the sour cream with the whisk of the hand mixer for about 2 minutes. Stir in cold pudding and chill for about 20 minutes until the cream is firm. Cut off a lid from each muffin. Put 1-2 tablespoons of cream on each muffin and put the lid on top. Dust the muffins with icing sugar

4. 4

   Waiting time approx. 1 hour