Santas Cupcakes
very easy
60 mins
60 mins
Ingredients
- 100 g dried cranberries
- 150 g soft butter
- 125 g Sugar
- 3 Eggs (Gr. M)
- 75 g Schmand
- 50 g Common wheat semolina
- 125 g Flour
- 1 TEASPOON Baking Powder
- 120 g + 80 g icing sugar
- 12 Ice cream wafer bags
- 100 g red sugar
- 12 Marshmallows with coconut
- 200 g Double cream cheese
- 12 (approx. 5 cm Ø) Paper baking cups
- 7-10 Tbsp Piping bag with perforated nozzle
Directions
- 1
Pour about 100 ml of hot water over the cranberries. Pull and drain for about 15 minutes. Place one paper baking tin each in the hollows of a muffin baking tray (12 hollows). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
- 2
For the dough, whisk butter and sugar with the whisks of the mixer until foamy. First add eggs one after the other, then sour cream. Mix semolina, flour and baking powder, stir in briefly. Fold in cranberries.
- 3
Spread the dough into the moulds. Bake in a hot oven for about 25 minutes. Take out and let cool down for about 10 minutes. Lift out of the troughs and let them cool down.
- 4
For the wafer caps, mix 120 g icing sugar with approx. 3 tbsp. water to a smooth glaze. Brush the waffles thinly with it. Immediately sprinkle with red sugar and let dry. Cut 1 hole in each marshmallow.
- 5
Put it on the waffles.
- 6
Cream cream cheese and 80 g icing sugar with the whisks of the mixer. Pour into a piping bag with a perforated spout. Place muffins in prepared nut cups as desired. Spray each muffin with 2 circles of cream cheese cream.
- 7
Put the waffle hats on.
More Delicious Recipes
