Muffins with cream cheese topping

Name: Muffins with cream cheese topping
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g soft caramel sweets; 25 ml Milk; 225 g Butter; 75 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 75 g chopped almonds; 100 g Icing sugar; 250 g Double cream cream cheese; 12 Paper baking cups

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g soft caramel sweets
25 ml Milk
225 g Butter
75 g Sugar
1 pinch Salt
1 package Vanillin sugar
2 Eggs (size M)
200 g Flour
1/2 package Baking Powder
75 g chopped almonds
100 g Icing sugar
250 g Double cream cream cheese
12 Paper baking cups

Directions

1
Chop 125 g candies into small pieces and warm them up with milk in a small pot. Stir until a smooth mixture is formed. Cream 150 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer.
2
Stir in the eggs one by one. Mix flour and baking powder and alternately stir in caramel milk. Stir in almonds.
3
Line recesses of a muffin tray (12 recesses) with paper cups. Spread the dough evenly into the tins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
4
Remove and let it cool down.
5
Cream 75 g butter and icing sugar. Add the cream cheese and whip the mixture. Pour cream into a piping bag with a large star-shaped spout and squirt a large tuff on each muffin. Chop 25 g caramel sweets finely and sprinkle over the topping.
6
Chill for about 30 minutes.