Sunflower Cupcakes
90 mins
90 mins
Ingredients
- 3 Eggs (size M)
- 150 g soft + 175g soft butter
- 2 TABLESPOONS + 100g sugar
- 125 g Flour
- 50 g ground almonds (without skin)
- 1 coated Tsp Baking Powder
- 2 TABLESPOONS Cocoa
- 12 Bullets "Rondnoir" (Ferrero)
- 150 g Icing sugar
- 75 g Vanilla Yoghurt
- 1-2 TEASPOONS Turmeric or yellow food colouring
- 12 Muffin tins
- 7-10 Tbsp Piping bag with spout
Directions
- 1
Preheat oven (electric cooker: 200 degrees/circulating air: 175 degrees/gas: see manufacturer). Separate eggs for the dough. Cream 150g butter, 2 tablespoons sugar and egg yolk with the whisk of the hand mixer for about 4 minutes.
- 2
Beat the egg whites until stiff, then pour in 100g of sugar. Mix flour, almonds, baking powder and cocoa, stir briefly into the butter-egg yolk mixture. Fold in the beaten egg white.
- 3
Place paper cups in a muffin baking tray (12 trays). Spread the dough inside. Place 1 ball of "Rondnoir" on each and press in lightly. Bake in a hot oven for about 20 minutes.
- 4
Let cupcakes rest in the mould for about 10 minutes, then take them out and let them cool down.
- 5
For the buttercream, whisk 175g butter and icing sugar with the whisk of the hand mixer until foamy. Stir in the yoghurt bit by bit. Colour the cream yellow with a little turmeric or yellow food colouring.
- 6
Pour into a piping bag with perforated nozzle or star nozzle. Spray 2 rows of petals around each chocolate ball.
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