Cupcakes with vanilla butter cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead 75 g flour, 50 g butter and 25 g sugar into a smooth dough and chill. Melt 160 g butter. Whisk 4 eggs and 130 g sugar with the whisk of the hand mixer until light creamy.

2. 2

   Cut the vanilla pod lengthwise, scrape out the pulp and add to the sugar-egg mixture.

3. 3

   Mix 200 g flour with baking powder. First mix the flour, then stir melted butter into the sugar-egg mixture. Line a muffin tray with paper cups and fill it to 3/4 with the dough. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

4. 4

   manufacturer) Bake for 15-20 minutes. Remove and let cool on a cake rack.

5. 5

   Roll out the shortcrust pastry and cut out stars of different sizes (3.5-4.5 cm Ø) using cookie cutters. Place the biscuits on a baking tray lined with baking paper. Bake at the same temperature for about 8 minutes.

6. 6

   Take out and let it cool down.

7. 7

   Stir icing sugar with 1 teaspoon of water until smooth, place in a piping bag. Decorate cookies with icing and sugar pearls as desired. Let 100 g sugar and 50 ml water boil down for about 15 minutes to a syrup.

8. 8

   Take the syrup off the stove and let it cool down. Beat the egg and egg yolks until light and creamy, slowly stir in the syrup. Let the egg mixture cool down while stirring occasionally.

9. 9

   Whip 250 g butter until light and creamy. Stir in the egg-sugar mixture in portions. Continue stirring until smooth. Pour the butter cream into a piping bag with star-shaped spout and decorate the cupcakes with it.

10. 10

    Cover with one shortcrust pastry biscuit each.

Nutrition Facts

KCAL
510 kcal

CARBS
40 g

FATS
37 g

PROTEINS
7 g