Two types of cupcakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the orange thoroughly, rub the peel finely. Squeeze the juice. Measure out 50 ml, use the remaining juice for other purposes. Cream 250 g butter, salt, brown sugar and vanilla sugar with the whisk of the hand mixer. Separate 2 eggs. Stir in 4 eggs and egg yolks bit by bit.

2. 2

   Stir in orange zest. Mix flour and baking powder and stir in alternately with milk and measured orange juice. Place 2 paper baking cups in each of the 12 holes of a muffin tin. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Beat the egg white, lemon juice and sugar with the whisk of the hand mixer until stiff (should be shiny white). Remove the muffin tray from the oven approx. 8 minutes before the end of the baking time. Spread the beaten egg white as a blob on 6 muffins with a tablespoon. Sprinkle with coconut chips and finish baking. Remove from the oven, place on a cake rack and allow to cool. Pass the jelly through a fine sieve. Whip 250 g butter and icing sugar with the whisk of the hand mixer until thick and creamy white (takes 15-20 minutes).

3. 3

   Spread the beaten egg white as a blob on 6 muffins with a tablespoon. Sprinkle with coconut chips and finish baking. Remove from the oven, place on a cake rack and allow to cool. Pass the jelly through a fine sieve. Whip 250 g butter and icing sugar with the whisk of the hand mixer until thick and creamy white (takes 15-20 minutes). Stir in half the jelly in several small portions. (Important: butter and jelly must have the same temperature.) Fill 2-3 portions of cream into a piping bag with a leaf spout (tin plate, 1.2 cm wide). Decorate 6 undecorated muffins with the cream in a wavy pattern from the edge to the middle (flower shape). Sprinkle with remaining jelly

4. 4

   waiting time 2 1/2 hours

Nutrition Facts

KCAL
600 kcal

CARBS
55 g

FATS
39 g

PROTEINS
7 g