Filter
Reset
Sort ByRelevance
CHERYLNOLL
Speculaa cupcakes
Gingerbread cupcakes decorated with pink glaze and pepernoten
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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! .
Blogs that might be interesting
-
195 minPastriesunroasted hazelnuts, unsalted butter, white caster sugar, vanilla sugar, medium sized egg, self-raising flour, semi-skimmed milk, espresso stick, dark chocolate 72%, mascarpone, white caster sugar, fresh cream,mocha hazelnut cream cake
-
130 minPastriesgluten-free cake mix, medium sized egg, unsalted butter, lemon, fresh raspberries,gluten-free lemon-raspberry cake
-
143 minPastriesmedium sized egg, fine cristalsugar, salt, self-raising flour, peeled unsalted pistachio nuts, unsalted butter, powdered sugar, espresso powder, ground cardamom, white marzipan,petit fours with coffee and marzipan
-
80 minPastrieswheat flour, powdered sugar, unsalted butter, salt, unroasted pecans, kitchen syrup, light brown caster sugar, fresh cream,Pecan Pie
Nutrition
215Calories
Sodium4% DV85mg
Fat15% DV10g
Protein4% DV2g
Carbs10% DV29g
Fiber36% DV9g
Loved it