Triple-nut cupcakes

Name: triple-nut cupcakes
Cook time: 15 min
Total time: 160 min
Yield: 12
Ingredients: 1,5 el walnuts container 60 g; 1,5 el hazelnuts container 95 g; unsalted cashew nuts 12 extra for garnish 1.5 el; 125 g butter at room temperature; 125 g dark brown caster sugar; 1 bag vanilla sugar; 2 Eggs at room temperature; 125 g self raising flour; 3 el semi skimmed milk lukewarm; 50 g White chocolate in pieces; 200 ml whipped cream; 200 g extra pure chocolate (72%), in pieces; hail mix pack of 400 g

A nice English recipe. The dessert contains the following ingredients: walnuts (60g container), hazelnuts (95g container), unsalted cashew nuts (12 extra for garnish1.5 el), butter (at room temperature), dark brown caster sugar, vanilla sugar, eggs (at room temperature), self-raising flour, semi-skimmed milk (lukewarm), white chocolate (in pieces), whipped cream, extra dark chocolate ((72%), in pieces) and hail mix (packet of 400 g).

Ingredients

Kitchen Stuff

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

Directions

Preheat the oven to 200 ºC. Divide the paper molds over the muffin mold.
Roast the nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate. Leave 12 cashew nuts for the garnish and roughly chop the rest.
Beat the butter with the soft sugar and vanilla sugar light brown and airy with the mixer. Beat 4 min. Beat the eggs 1 by 1. Do not add the 2nd egg until the 1st has been completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk. Stir in the chopped nuts and white chocolate.
Divide the batter over the molds. 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.
If necessary, cut the tops of the cooled cupcakes, so they are nicely flat and you can easily cover them later. In the meantime, heat the whipped cream in a saucepan, but do not let it boil. Put the dark chocolate in a bowl and pour in the hot cream. Stir until the chocolate is melted. Let the ganache stiffen in the refrigerator for at least 30 minutes. Brush the cupcakes with them. Garnish with the cashew nuts and sprinkle with the hail mix.