Summary

Ingredients

For the dough:

• 120 g butter, room temperature
• 100 g suar
• 1 packet vanilla sugar
• 2 egg (s), room temperature
• 150 grams flour
• 50 g hazelnuts, round
• 50 g almonds, round
• 1 teaspoon cinnamon powder
• salt
• 2 teaspoons baking soda
• 200 ml milk, room temperature

For the frosting: (cinnamon cream)

• 0.5 teaspoon ½ cinnamon powder
• 1 packet vanilla sugar
• 1 packet cream stabilizer, alternatively teaspoon San-apart
• 300 ml cream

For decoration:

• biscuit (s) (cinnamon stars)
• cinnamon powder

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Instructions

1. As always, butter, sugar and vanilla sugar are mixed together to make our delicious sponge mixture frothy. The butter should become noticeably lighter. Then the eggs are added and mixed in well. The eggs should be at room temperature so that they combine well with the butter.
2. For the flour mixture, the flour is mixed with the ground hazelnuts, ground almonds, ground cinnamon, salt and baking powder. Alternating with the milk, the mixture is then added to the butter egg mixture and stirred as briefly as possible. If cake batter is stirred for too long, the gluten in the flour makes it tough and no longer fluffy. Then the dough can already be distributed in the muffin molds and baked.
3. Then put them in the oven at 180 ° C top / bottom heat for 20-25 minutes. If no more dough sticks to the chopsticks after baking, they are done and have to cool down completely.
4. Then it goes on with the delicious cinnamon cream. To do this, first mix the cinnamon with the vanilla sugar and the cream stiffener and add it to the cold cream while whipping.
5. With a piping bag you can then distribute the frosting on the cupcakes and decorate the cupcakes with cinnamon stars and ground cinnamon.
6. Makes 12 servings.