Spaghetti ice cream cupcakes

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 3
How we made this delicious cake doppelganger? Simply press butter cream through a potato press onto a freshly baked muffin and decorate with strawberry sauce.
COOK TIME
60 mins
TOTAL TIME
300 mins

Ingredients

Servings: 12
  • 400 ml Milk
  • 1 pck. Vanilla custard powder
  • 3 TABLESPOONS Sugar
  • 100 g Sugar
  • 2 Eggs (Gr. M)
  • Two pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 250 g Flour
  • 1 pck (5 g each) Baking soda
  • 75 ml tasteless oil
  • 200 g Whole milk yoghurt
  • 500 g Strawberries
  • 50 g chilled white chocolate
  • 250 g room-warm butter
  • 7-10 Tbsp Cling film
  • 24 Paper baking cups

Directions

  1. 1

    For the buttercream, remove 6 tablespoons from the milk. Stir with pudding powder and 3 tbsp. sugar until smooth. Boil up the rest of the milk. Stir the pudding powder into the boiling milk and simmer for 1 minute. Remove from the heat, pour into a bowl and place foil directly on the pudding surface. Leave to cool at room temperature for 4-5 hours (butter and pudding should be at the same temperature).

  2. 2

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the twelve troughs of a muffin tray with two paper baking cups each. Whisk the eggs, 100 g sugar, 1 vanilla sugar and 1 pinch of salt until creamy. Mix flour and baking soda and sieve onto the egg mixture, stir well. Stir in oil and yoghurt briefly. Spread the dough evenly into the wells and bake in a hot oven for about 20 minutes. Remove and let cool on a cake rack.

  3. 3

    For the strawberry sauce, wash and clean the strawberries and put them into a tall mixing bowl. Add 1 vanilla sugar. Puree finely with a hand blender. Peel the chocolate with a peeler into shavings.

  4. 4

    Whisk the butter with the whisk of the mixer until light creamy. Stir the pudding until smooth, then stir into the butter by the spoonful. Chill for 10-15 minutes.

  5. 5

    Lift the muffins out of the troughs. Put the buttercream in 3-4 portions in a potato press, press evenly on the muffins. Drizzle with strawberry sauce and sprinkle with chocolate. Serve the rest of the sauce with the muffins.

Nutrition Facts

KCAL
440 kcal
CARBS
38 g
FATS
28 g
PROTEINS
6 g