Mini "Frankfurter Kranz" (or Frankfurter Kranz Cup Cakes)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the buttercream, stir the pudding powder, 75 g sugar and 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in the pudding powder, bring to the boil again while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly with foil and let it cool down at room temperature. Store 250 g butter also at room temperature

2. 2

   Grease a muffin tin (12 wells) well and dust with flour. For the dough mix 150 g butter, salt, 150 g sugar and vanilla sugar with the whisks of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, starch and baking powder, stir alternately with 5 tbsp. milk into the fat-egg-cream. Spread the dough in the muffin wells

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let cool slightly on a cake rack. Turn out of the tin and let it cool down completely

4. 4

   Whisk the butter, which has been stored at room temperature, until creamy white (approx. 15 minutes) with the whisk of the hand mixer. Stir in the pudding by the spoonful. Stir jam until smooth

5. 5

   Cut cooled muffins in half once crosswise. Spread the jam on the lower base. Put 2/3 of the cream as big blobs on the jam. Place the muffin lid on top and press down. Spread the rest of the cream on the muffins and spread

6. 6

   Sprinkle with brittle. Cut the cherries into slices or wedges and decorate the muffins with them. Chill for about 1 hour

7. 7

   waiting time approx. 3 hours

Nutrition Facts

KCAL
570 kcal

CARBS
59 g

FATS
33 g

PROTEINS
8 g