Mini cupcakes with anise

Name: mini cupcakes with anise
Cook time: 15 min
Total time: 90 min
Yield: 24
Cuisine: American
Ingredients: 150 ml liquid margarine; 100 g white caster sugar; 230 g pounded sprinkles; 3 medium sized egg; 150 g cake flour; 70 g margarine at room temperature; 2 tl blue dye pen; 3 el hail fun cupcake decoration

Mini cupcakes with cream of butter, crushed mice and blue dye.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities (Ø 5-6 cm)
24 paper mini cupcake molds
1 piping bag with cartel mouth

Directions

Preheat the oven to 170 ° C.
Put the liquid margarine with the sugar and crushed chocolate sprinkles in a bowl and beat with a mixer for 2 minutes.
Beat the eggs one by one. Sift the cake flour over the bowl and spat through the butter mixture to a smooth batter.
Put the cupcakes in the muffin mold. Fill the molds to 2/3 with batter. Fry in 12-15 minutes until golden brown and done.
Allow to cool slightly and take the cakes out of the muffin mold. Make the other cupcakes as well. Let the cakes from the mold cool completely in about 45 minutes.
Put the margarine from the package in a bowl and beat the mixer lightly.
Add the mashed sprinkles in parts and mix in 3 minutes to an airy butter cream.
Add the dye and mix until the cream is evenly blue in color. Put the cream in the piping bag.
Spray a tart of buttercream on each cake and sprinkle with a little bit of hail fun.