Pink lady cupcakes

Name: pink lady 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; 12 tl Strawberry jelly; 1 tray cream cheese natural (eg Philedelphia, 185 g), at room temperature; 100 g powdered sugar; 2 el beet juice 750 ml bottle; 3 el pomegranate seeds container 120 g; silver pearls

A nice English recipe. The pastry contains the following ingredients: butter (at room temperature), sugar, vanilla sugar, eggs (at room temperature), self-raising flour, semi-skimmed milk (lukewarm), strawberry jam, cream cheese natural ((eg Philedelphia, 185 g), at room temperature), icing sugar, beet juice (750 ml bottle), pomegranate seeds (120g box) and silver pearls.

Ingredients

Kitchen Stuff

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

Directions

Preheat the oven to 200 ° C. 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. Only add the 2nd egg when the 1st is completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk.
Divide half of the batter over the molds. Put 1 tsp jam in each mold and spread the rest of the batter over it. 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, the icing sugar and 2 tbsp beet juice to an airy, pink mass. Put the mixture in the piping bag. Hold vertically over the cupcake and make tufts. Sprinkle directly with the pomegranate seeds and silver pearls.