Frankfurt buttercream muffins
easy
60 mins
60 mins
Ingredients
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 200 g soft butter or margarine
- 3 Eggs (size M)
- 150 g Flour
- 100 g Cornstarch
- 2 coated Tsp Baking Powder
- 3 TABLESPOONS Whipped cream
- 150 g room-warm Butetr
- 2 Cup of room-warm cream pudding "Vanilla" (à approx. 150 g)
- 75 g Raspberry Jam
- 12 Cocktail cherries
- 3-4 Tsp Hazelnut brittle
- 7-10 Tbsp Fat and flour
Directions
- 1
Beat the sugar, vanilla sugar, salt and fat with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, starch and baking powder. Alternately stir the cream into the dough. Grease the hollows of a muffin tin (12 hollows) and dust with flour.
- 2
Spread the dough into the troughs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes, remove from oven. Leave to rest in the pan for 10 minutes, carefully turn out of the pan and let it cool down on a cake rack. Whip butter for approx. 10 minutes until creamy white. Stir in pudding (butter and pudding must be at the same temperature) by the spoonful. Pour the butter cream into a piping bag with star-shaped spout. Cut muffins in half horizontally. Spread the lower bases with jam. Spray buttercream tuffs on top. Put the lid on and decorate with tuffs and 1 cocktail cherry each.
- 3
Pour the butter cream into a piping bag with star-shaped spout. Cut muffins in half horizontally. Spread the lower bases with jam. Spray buttercream tuffs on top. Put the lid on and decorate with tuffs and 1 cocktail cherry each. Sprinkle muffins with brittle. Keep cool until serving
- 4
Waiting time 1 hour
Nutrition Facts
460 kcal
44 g
29 g
4 g
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