Summary

Ingredients

• 250 ml milk
• 20 g cornstarch
• 1 egg yolk
• some vanilla pulp
• 70 grams sugar
• 1 pinch (s) salt

For the dough:

• 150 grams flour
• 1 ½ teaspoon baking powder
• 1 pinch (s) salt
• 100 g butter, melted
• 100 g suar
• 1 egg (s)
• 2 egg whites
• 1 teaspoon vanilla extract or some vanilla pulp
• 3 tablespoon natural yogurt

For decoration:

• 100 g suar
• 1 tablespoon butter
• 100 g almond (s), chopped or chopped
• 150 g butter
• 2 packs cherry (s)

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Instructions

1. First the pudding is prepared. To do this, mix the milk with the egg yolks, cornstarch, vanilla pulp, sugar and salt and bring to the boil over medium heat. Put the pudding in a bowl, cover with cling film and allow to cool.
2. Preheat the oven to 180 ° C top / bottom heat and line a mini muffin tin with paper cases.
3. Mix the flour with the baking powder and salt, add the remaining ingredients and mix everything into a smooth dough. Pour the batter into the molds and bake for about 10-15 minutes. Make a chopsticks sample. Then let it cool down.
4. In the meantime, make the brittle. Dissolve the sugar in a pan, stir in the butter and let it caramelize. Stir in the almonds and spread the mixture onto baking paper or a baking mat, roll flat with a silicone roller or a wooden stick wrapped in cling film and, after cooling, chop up with the roller. To do this, fill the brittle in a freezer bag and roll over it with the rolling stick.
5. For the buttercream, whip the soft butter white for 5 - 10 minutes and gradually stir in the cooled pudding. The pudding and butter should both be room temperature.
6. Finally, pour the buttercream into a piping bag and spread it on the cupcakes as rosettes. Decorate with cherry and brittle.
7. Makes about 24 cupcakes.