Sunflower Cupcakes

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 3 Eggs (Gr. M)
  • 150 g soft + 175 g soft butter
  • 2 TABLESPOONS + 100 g sugar
  • 125 g Flour
  • 50 g ground almonds (without skin)
  • 1 coated Tsp Baking Powder
  • 2 TABLESPOONS Cocoa
  • 12 Balls "Rondnoir" (Ferrero; alternatively "Rocher")
  • 150 g Icing sugar
  • 75 g Vanilla Yoghurt
  • 1-2 TEASPOONS Turmeric
  • 12 (à 5 cm Ø) Paper baking cups
  • 7-10 Tbsp Piping bag with spout

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate eggs for the dough. Cream 150 g butter, 2 tablespoons sugar and egg yolk with the whisks of the mixer for approx. 4 minutes.

  2. 2

    Beat the egg whites until stiff, then pour in 100 g of sugar. Mix flour, almonds, baking powder and cocoa, stir briefly into the butter-egg yolk cream. Fold in the beaten egg white.

  3. 3

    Place paper cups in a muffin baking tray (12 trays). Spread the dough inside. Place 1 ball of Rondnoir on each and press it in slightly. Bake in a hot oven for about 20 minutes. Let the cupcakes rest in the pan for about 10 minutes, then take them out and let them cool down.

  4. 4

    For the buttercream, whisk 175 g butter and icing sugar with the whisks of the mixer until foamy. Stir in the yoghurt bit by bit. Colour the cream yellow with some turmeric. Pour into a piping bag with a perforated spout or star-shaped spout.

  5. 5

    Spray 2 rows of petals around each chocolate ball. Decorate cupcakes with marzipan bees, for example.

Nutrition Facts

KCAL
390 kcal
CARBS
32 g
FATS
27 g
PROTEINS
4 g

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