Festive Mini Cupcakes
Cake
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Cook Time
1 h 30 min
Servings
24
Difficulty
Medium
Prep Time
45 Min
Description
These festive mini cupcakes are the perfect sweet ending to any New Year's Eve party! The little cakes are not only visually appealing, but they also taste delicious. The juicy chocolate cake is topped with a creamy mascarpone cream topping and decorated with golden sugar sprinkles. I make them every year and they are always a hit. The preparation is a bit more complex, but it's worth it! The cupcakes can also be prepared well in advance and stored in the refrigerator until serving. If you like, you can sift some powdered sugar over the cupcakes.
Ingredients (10 ingredients)
-
100 g Butter
-
2 Pck. Vanilla sugar
-
60 g Sugar
-
2 piece Eggs (M)
-
1 tsp Baking powder
-
75 g Wheat flour Type 405
-
3 tsp Baking cocoa
-
200 g Sprinkles Glamour Mix
-
1 Pck. Cream stiffener
-
250 g Mascarpone
Preparation (10 steps)
Preheat oven and prepare muffin tin
Preheat the oven to 180 °C top/bottom heat. Line a 24-mini muffin tin with paper liners.
Prepare dough
Place 100 g butter, 1 packet vanilla sugar and 60 g sugar in the mixing bowl and mix for 20 sec/speed 4 until the sugar has dissolved. Gradually add 2 eggs and mix for 10 sec/speed 4.
Mix in and stir in dry ingredients
Mix 75 g wheat flour type 405 and 1 tsp baking powder, add to the mixing bowl and stir in for 15 sec/speed 3. Add 3 tsp baking cocoa and stir in for another 10 sec/speed 3.
Fill dough into molds and bake
Fill the dough evenly into the prepared molds. Bake in the preheated oven for 10-12 minutes (stick test!).
Let cupcakes cool and prepare holes
Let the baked cupcakes cool on a wire rack. Use an espresso spoon to drill small holes in the cupcakes.
Fill holes
Fill the drilled holes with the white sugar stars.
Beat cream until stiff
Place 250 g cream, 1 packet cream stiffener and 1 packet vanilla sugar in the mixing bowl. Beat with the butterfly for 2 min/speed 3.5 until stiff.
Prepare mascarpone
Put 250 g mascarpone in the mixing bowl and stir for 15 sec/speed 3 until creamy. Add the stiff whipped cream and stir in for 10 sec/speed 3 on reverse.
Cool cream
Sweeten the cream with powdered sugar as desired. Fill into a piping bag with star nozzle and put in the fridge for approx. 20 minutes.
Decorate cupcakes
Pipe the cream onto the cupcakes and decorate with the golden sugar sprinkles.
Finished cooking? Great! 🎉
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Created by
Julia Krause
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Nuts
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