Prepare the custard according to the instructions on the package with 80 g of sugar. Transfer the finished pudding to a bowl and place a piece of cling film on it so that no skin can form when it cools.
Now preheat the oven to 175 ° C and grease the hollows of the cupcake tray. I use baking release spray for this.
For the dough, first mix the butter, sugar and eggs. Add the pulp of the vanilla pod and the salt. Gradually stir in the flour, starch and baking powder. At the same time add the milk.
Distribute the finished part evenly on the troughs of the cupcake tray. The batter makes 12 cupcakes. Bake the cupcakes in the fan for 20 minutes, then remove them from the mold and let them cool down.
Cut the lids off the cooled cupcakes and coat the lower part with cherry jam.
For the buttercream, put the softened butter in a bowl and gradually stir in the vanilla pudding. Put the finished cream in a piping nozzle and sprinkle on the cherry jam. Now put the lid on and decorate it with a little buttercream.
Finally, place the cherry on top of the cream and sprinkle brittle on top.
Ingredients
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