Speculaa cupcakes

Name: speculaa cupcakes
Cook time: 20 min
Total time: 100 min
Yield: 12
Cuisine: Dutch
Ingredients: 125 g unsalted butter at room temperature; 125 g dark brown sugar; 8 g vanilla sugar; 2 medium sized egg; 3 el Full Milk; 125 g self raising flour; 1 el biscuit and speculaas spices; 125 g pink glaze; 30 g chocolate spice nuts (white, milk and pure)

Gingerbread cupcakes decorated with pink glaze and pepernoten

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities
12 paper cake mold

Directions

Preheat the oven to 200 ° C.
Divide the paper cake molds over the cavities of the muffin mold.
Put the butter, caster sugar and vanilla sugar in a bowl and beat with a mixer in 5 minutes.
Add the eggs 1 to 1 before mixing. Do not add the next egg until the previous one has been recorded.
Add the milk and mix for another 2 minutes. Sprinkle the self-raising flour and the cinnamon spices and spread the batter over the cake molds.
Fry the cupcakes in the middle of the oven for about 15 minutes until they are golden brown and done. Allow to cool for 5 minutes in the form on a grid.
Carefully remove from the muffin mold, put on a rack and allow to cool completely. This takes about 1 hour.
Prepare the pink glaze according to the instructions on the packaging. Brush the cupcakes with them and decorate with a few spice nuts.
Bon appétit! .