Vanilla Crescent Cupcakes
90 mins
90 mins
Ingredients
- 7-10 Tbsp FOR 40 MINI-VANILLA CROISSANTS
- 100 g Flour
- 50 g crushed almonds
- 75 g Icing sugar
- 1 pinch Salt
- 1/2 Vanilla bean, because of the pulp
- 3 packages Vanilla sugar
- 80 g soft butter
- 1 Egg Yolk
- 25 g Sugar
- 7-10 Tbsp FOR 12 VANILLA CUPCAKES
- 200 g Flour
- 150 g Sugar
- 1 TEASPOON Baking Powder
- 1 pinch Salt
- 100 g Butter
- 2 Eggs
- 150 ml Whole milk
- 2 Vanilla beans, because of the pulp
- 7-10 Tbsp ORANGE BUTTER CREAM
- 1/2 package Vanilla custard powder
- 250 ml Milk
- 40 g Sugar
- 1 Egg Yolk
- 125 g Butter
- 1 TEASPOON Peel of an organic orange
- 1 TEASPOON Orange liqueur
- 1/2 Vanilla bean, because of the pulp
- 7-10 Tbsp pinch of salt
- 7-10 Tbsp possibly some food colouring
Directions
- 1
FOR THE VANILLA BEAN: Knead all the ingredients except for 2 packets of vanilla sugar, sugar and 25 g of icing sugar to make a dough, form a 3 cm thick roll, wrap in cling film and leave to rise for 1 hour.
- 2
put it in the fridge.
- 3
Then cut off slices of about 5 mm thickness from the roll and shape them into croissants. Since the croissants are part of the decoration, they should be just big enough to fit on a cupcake.
- 4
Bake them on a baking tray covered with baking paper for 10 - 12 minutes in the oven at 175°C until light brown. Mix the remaining 3 ingredients and carefully turn the still hot croissants in it. Let them cool down well.
- 5
FOR THE CUPCAKES: Preheat the oven to 175°C and line a muffin tray with paper cups. In a large bowl, mix the flour with the sugar, baking powder and salt. Then knead the mixture with the soft butter.
- 6
In a second bowl, beat the eggs with the remaining ingredients. Stir the liquid mixture gradually into the flour mixture.
- 7
The dough can now be put into the moulds with a spoon. But only fill it to 3/4 full. Bake the cupcakes in the oven for about 20 minutes. When they come out of the oven, leave them in the mould until you can easily get them out.
- 8
They should be completely cooled down before the orange butter cream frosting is applied.
- 9
FOR ORANGE BUTTER CREAM: It is important that all ingredients are at room temperature. Cook the pudding with 50 g sugar according to instructions, remove from the heat and stir in the fresh egg yolk. Cover the still hot pudding with cling film to prevent skin formation.
- 10
Let the pudding cool completely, otherwise the butter will curdle.
- 11
Beat the butter until creamy with a hand mixer for at least 10 minutes. Now add the cold pudding by the spoonful and refine with the grated orange peel, orange liqueur, the pulp of half a vanilla pod and a pinch of salt.
- 12
The finished orange butter cream can be coloured with food colouring as desired. Now it can be filled in a piping bag and applied to the cupcakes. Decorate with vanilla crescents.
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