Spekulatius almond cupcakes with vanilla tips

Name: Spekulatius almond cupcakes with vanilla tips
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g soft butter; 150 g Sugar; 7-10 Tbsp Salt; 1 TEASPOON grated rind of; 1 Organic Orange; 3 Eggs (Gr. M); 1 TABLESPOON Fresh cream; 100 g flaked almonds; 150 g Flour; 2 TEASPOONS Spekulatius spice; 1 TEASPOON Baking Powder; 200 g soft butter; 150 g Icing sugar; 7-10 Tbsp Mark from 1⁄2 Vanilla bean; 75 g Vanilla Yoghurt; 12 Paper baking cups (each approx. 5 cm Ø); 7-10 Tbsp Piping bag with perforated nozzle

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g soft butter
150 g Sugar
7-10 Tbsp Salt
1 TEASPOON grated rind of
1 Organic Orange
3 Eggs (Gr. M)
1 TABLESPOON Fresh cream
100 g flaked almonds
150 g Flour
2 TEASPOONS Spekulatius spice
1 TEASPOON Baking Powder
200 g soft butter
150 g Icing sugar
7-10 Tbsp Mark from 1⁄2 Vanilla bean
75 g Vanilla Yoghurt
12 Paper baking cups (each approx. 5 cm Ø)
7-10 Tbsp Piping bag with perforated nozzle

Directions

1
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and place paper baking cups in the recesses of a muffin tray (12 recesses).
2
For the cupcakes, beat butter, sugar, 1 pinch of salt and orange zest with the whisks of the mixer for about 5 minutes until frothy. First add the eggs one by one, then the crème fraiche. Mix almonds, flour, speculoos spice and baking powder and stir briefly into the butter-egg-cream.
3
Spread the dough into the moulds. Bake in a hot oven for about 25 minutes. Let them cool down.
4
For the Frosting, whisk butter, icing sugar and vanilla pulp with the whisk of the mixer for approx. 5 minutes until thick and creamy. Stir in yoghurt by the spoonful.
5
Remove the paper cups from the cupcakes and straighten the surface. Turn over and place on the cut surfaces. Crumble the cake sections and mix with 3-4 tablespoons of Frosting. Spread conically on the cupcake bases.
6
Pour the rest of the Frosting into a piping bag with a perforated nozzle (8-10 mm) and spray small tips onto the crumb cones. Chill for at least 30 minutes.