Cupcakes: White chocolate-apricot cream

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 4
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
  • 165 g soft butter
  • 250 ml Buttermilk
  • 200 g white chocolate
  • 100 g dried apricots
  • 200 g Double cream cream cheese
  • 12 Paper baking cups

Directions

  1. 1

    Mix flour and baking powder. Whisk the egg. Stir in sugar, salt, vanilla sugar, 125 g butter and buttermilk. Carefully fold in the flour mixture. Line the recesses of a muffin tray with 12 paper cups and spread the dough in them

  2. 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. 3

    Chop the chocolate and melt over a warm water bath. Cut the apricots into fine cubes. Beat 40 g butter and cream cheese until creamy with the whisk of the hand mixer. Add chocolate and apricots, up to approx. 2 tbsp. to sprinkle and stir in. Spread the cream on the muffins and sprinkle with remaining apricot cubes

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
400 kcal
CARBS
45 g
FATS
21 g
PROTEINS
6 g