Orange top-cupcake of marieke drees

Name: orange top-cupcake of marieke drees
Total time: 45 min
Yield: 12
Ingredients: 130 gram fine cristalsugar; 120 gram flour; 1 bag vanilla sugar; 1 teaspoon baking powder; 1 pinch salt; 40 gram unsalted butter at room temperature; 120 milliliters Full Milk; 1 egg size L; teaspoon vanilla extract; 45 gram flour sifted; 240 milliliters whole milk at room temperature; 200 gram unsalted butter at room temperature; 200 gram powdered sugar sifted; 1 teaspoon vanilla extract; 3 drop orange food coloring

Make these cheerful Dutch cupcakes

Ingredients

Directions

Start by making the cupcakes.
Preheat the oven to 170 degrees Celsius.
Put the flour, sugar, vanilla sugar, baking powder, salt and butter in the food processor and beat it to the lowest setting until everything is well mixed and has a sandy consistency.
Gradually add three quarters of the milk and whisk until it is absorbed.
Now mix the egg, the vanilla extract and the leftover milk in a separate bowl and add it to the mixture.
Mix everything shortly to a smooth batter.
Put the batter in the paper molds until they are filled for two-thirds.
Bake the cupcakes in a preheated oven for 18 to 22 minutes until they are golden brown and still spring back when pressing on the top.
Put a skewer in the middle of one of the cupcakes. The cakes are ready when the skewer comes out clean.
Allow the cakes to cool on a (cake) rack.
Now make the butter cream.
Put the flour with the milk in a small saucepan, beat with a whisk the flour through the milk so that there are no lumps.
Put the pan on medium heat and keep stirring while you bring it to a boil.
As soon as it boils, turn the heat down. Keep stirring continuously so that the mixture does not clump.
After about 5 minutes the mixture has become thick. To test if it is thick enough, place a skewer upright in the mixture. If the stick stays on, it is good.
Pour the batter into a bowl and cover with plastic wrap. Let it cool to room temperature.
While the mixture cools, whisk the butter in a fresh bowl until smooth and airy.
Add the icing sugar and the vanilla extract and continue mixing until everything is well absorbed.
Mix in a small amount of orange food coloring until you are satisfied with the color.
Once the flour mixture has cooled down well, you can add this to the butter mixture.
Beat the mixture well for a few minutes.
Put the bowl in the refrigerator (about half an hour) and your butter cream is ready for use.
With a piping bag, spray a royal tuft on each cupcake.
In the text above you can read how exactly that is done. Decorate the tof with chocolate sprinkles.