Multi-seed cupcakes

Name: multi-seed cupcakes
Cook time: 15 min
Total time: 160 min
Yield: 12
Ingredients: 250 g butter at room temperature; 125 g sugar; 1 bag vanilla sugar; 2 Eggs at room temperature; 125 g self raising flour; 3 el semi skimmed milk lukewarm; 2 el Sesame seed (box 100 g), roasted; 2 el pumpkin seeds (box 100 g), roasted; 2 el dried cranberries bag of 250 g; 1 tray cream cheese natural (185 g), at room temperature; 100 g powdered sugar; 2 el ground coconut container 55 g

A nice English recipe. The dessert contains the following ingredients: butter (at room temperature), sugar, vanilla sugar, eggs (at room temperature), self-rising flour, semi-skimmed milk (lukewarm), sesame seed ((100g container), roasted), pumpkin seeds ((100g container) roasted), dried cranberries (bag 250 g), cream cheese natural ((185 g), at room temperature), icing sugar and crushed coconut (box 55 g).

Ingredients

Kitchen Stuff

12 paper cupcake molds, muffin mold with 12 cavities, mixer

Directions

Preheat the oven to 200 ºC. Divide the paper molds over the muffin mold.
Beat half the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Do not add the 2nd egg until the 1st has been completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk. Stir in sesame seeds, pumpkin seeds and cranberries through the batter.
Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
Beat the cream cheese with the rest of the butter and the icing sugar to an airy mass. Brush the cooled cupcakes with them. Sprinkle directly with the coconut.