Cupcakes: Ginger cream cheese cream

Name: Cupcakes: Ginger cream cheese cream
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 275 g Flour; 3 TSP Baking Powder; 1 egg (size M); 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 205 g soft butter; 250 ml Buttermilk; 100 g pickled ginger; 300 g Double cream cream cheese; 40 g Icing sugar; 12 Paper baking cups

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

275 g Flour
3 TSP Baking Powder
1 egg (size M)
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
205 g soft butter
250 ml Buttermilk
100 g pickled ginger
300 g Double cream cream cheese
40 g Icing sugar
12 Paper baking cups

Directions

1
Mix flour and baking powder. Whisk the egg. Stir in sugar, salt, vanilla sugar, 125 butter and buttermilk. Carefully fold in the flour mixture. Line the recesses of a muffin tray (12 recesses) with paper cups and spread the dough in them
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down
3
For the cream, drain the ginger and chop finely, except for something to decorate. Whisk 80 g butter with the whisk of the hand mixer until white and creamy. Stir in cream cheese, ginger and icing sugar. Spread the cream on the muffins and decorate with ginger
4
Waiting time approx. 1 hour