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Speculaas Cupcakes with Cinnamon Icing

Speculaas Cupcakes with Cinnamon Icing

85 min
For 8 servings

Icing sugar can be produced in-house in the bamix® Processor.

  • 140 gflour
  • 60 gcorn starch
  • 150 gsugar
  • 0,5 tspbaking powder
  • 60 gbutter
  • 2 pcseggs
  • 50 mlmilk
  • 1 pcvanilla pod
  • 3 tspspeculaas spice
  • 100 gnougat
  • 500 gmascarpone
  • 100 gcream cheese
  • 80 gicing sugar
  • 4 tspwhipped cream stabiliser
  • 3 tspcinnamon

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Directions

multi-purpose blade
whisk
Preheat the oven to 180 °C top/bottom heat. Cut the vanilla bean lengthwise and scrape out the pulp. In a large bowl, mix the egg with the milk and the vanilla pulp using the bamix® whisk. Add the softened butter in small pieces. Then, add the flour with the corn flour, sugar and baking powder to the mixture, mixing and kneading with the bamix® multi-purpose blade. Finally, stir in the Speculaas spice. Pour the batter into the muffin baking tin, filling three quarters of the way up. Bake for 20 to 25 minutes. Then allow to cool down.
Use a knife or round piping nozzle to hollow out the cooled cupcakes. Heat the nougat over a hot bain marie or in the microwave at short intervals, then fill into the hollows of the cupcakes.
Stir the mascarpone and cream cheese until smooth with the bamix® whisk. Stir in whipping cream stabiliser, vanilla and cinnamon and whip the cream with the bamix® whisk until stiff. Fill the mascarpone-cinnamon cream into a piping bag with a large star-shaped nozzle. Pipe the mascarpone-cinnamon cream onto the cupcakes and decorate.

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