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CHERYLNOLL
Speculaa cupcakes
Gingerbread cupcakes decorated with pink glaze and pepernoten
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Divide the paper cake molds over the cavities of the muffin mold.
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Put the butter, caster sugar and vanilla sugar in a bowl and beat with a mixer in 5 minutes.
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Add the eggs 1 to 1 before mixing. Do not add the next egg until the previous one has been recorded.
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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.
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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.
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Carefully remove from the muffin mold, put on a rack and allow to cool completely. This takes about 1 hour.
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Prepare the pink glaze according to the instructions on the packaging. Brush the cupcakes with them and decorate with a few spice nuts.
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Bon appétit! .
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Nutrition
215Calories
Sodium4% DV85mg
Fat15% DV10g
Protein4% DV2g
Carbs10% DV29g
Fiber36% DV9g
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