Marzipan Cupcakes

Name: Marzipan Cupcakes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 100 g Hazelnut kernels; 175 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 300 g Flour; 1 package Baking Powder; 200 g Whipped cream; 200 g Marzipan-black bread (with dark chocolate coating); 100 g Mascarpone; 12 Paper baking cups

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

100 g Hazelnut kernels
175 g Butter or margarine
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
300 g Flour
1 package Baking Powder
200 g Whipped cream
200 g Marzipan-black bread (with dark chocolate coating)
100 g Mascarpone
12 Paper baking cups

Directions

1
Coarsely chop the nuts and roast them in a pan without fat. Take out and let cool down. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 50 g cream.
2
Mix in nuts. Line 12 depressions of a muffin tin with one paper baking cups each. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven and let cool on a cake rack. Mix 150 g marzipan bread in a universal chopper to a smooth mixture. Stir in the mascarpone well. Whip 150 g cream until stiff and fold into the mascarpone-marzipan-cream. Pour the mixture into a piping bag with star-shaped spout. Spray tuffs onto the muffins.
3
Mix 150 g marzipan bread in a universal chopper to a smooth mixture. Stir in the mascarpone well. Whip 150 g cream until stiff and fold into the mascarpone-marzipan-cream. Pour the mixture into a piping bag with star-shaped spout. Spray tuffs onto the muffins. Cut remaining marzipan into very thin slices. Decorate cupcakes with it
4
Waiting time 1 hour