Egg liqueur cupcakes! 🐣🧁
Ingredients (for 12 cupcakes)
For the cream
120 ml milk
150 ml egg liqueur
½ PCK. Vanilla pudding powder (à 18 g)
2 tablespoons of sugar
120 g butter
For the dough
150 g soft butter
150 g of sugar
1 pinch of salt
3 eggs (gr. M)
120 g wheat flour (Type 405)
30 g of baked cocoa
1 teaspoon baking powder
50 ml egg liqueur
For the decoration
1 - 2 tablespoons of chocolate sprinkles to sprinkle
At will chocolate egg for decorating
Some egg liqueur to sprinkle
PREPARATION
1st step
Bring milk and egg liqueur to a boil for the cream and egg liqueur. Stir the pudding powder, sugar and 3 tablespoons of the milk mixture in a small bowl, then stir into the boiling milk mixture. Simmer while stirring until the mass thicken. Pour pudding into a bowl, cover with a cling film and cold stations. Put the butter in pieces in a bowl and have the room temperature accept.
2nd step
Preheat the oven to 180 degrees top/ bottom heat (circulating air: 160 degrees). Line a muffin sheet (12 hollows) with paper shapes. For the dough, beat butter, sugar and salt at the highest level of the hand mixer. Add eggs one after the other. Mix the flour with cocoa and baking powder and alternately stir into the dough with the egg liqueur.
3. Step
Spread the chocolate dough evenly on the paper shapes and bake in the preheated oven for about 25 minutes, then let it cool completely. In the meantime, get the egg liqueur pudding out of the fridge and have room temperature accepted.