Cherry Caramel Cupcakes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash, halve and stone 100 g cherries. Roughly chop the chocolate. Melt 125 g butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add 200 g sugar, vanillin sugar, salt, eggs, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer.

2. 2

   Finally fold in the halved cherries. Place paper sleeves in the recesses of a muffin tray (12 recesses). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove the muffins from the oven, remove them from the troughs and let them cool down on a cake rack. As soon as the muffins have cooled down, chop the caramel sweets finely. Heat the sweets and milk while stirring occasionally until the caramel is dissolved. Cream 150 g butter, 75 g sugar and brown sugar with the whisk of the hand mixer. Add 2/3 of the caramel milk. Slowly stir the cream cheese into the cream, then fill the cream into a piping bag with star-shaped spout.

3. 3

   Heat the sweets and milk while stirring occasionally until the caramel is dissolved. Cream 150 g butter, 75 g sugar and brown sugar with the whisk of the hand mixer. Add 2/3 of the caramel milk. Slowly stir the cream cheese into the cream, then fill the cream into a piping bag with star-shaped spout. Spray the cream onto the muffins, decorate with a cherry and chill for at least 30 minutes. Sprinkle with remaining caramel milk before serving

Nutrition Facts

KCAL
500 kcal

CARBS
57 g

FATS
27 g

PROTEINS
7 g