Vanillekipferl – Cupcakes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough: 1
- 100 g flour
- 50 g almond (s), round
- 75 g powdered suar
- 1 pinch (s) salt
- 0.5 ½ vanilla pod (s), including the pulp
- 3 packs vanilla sugar
- 80 g butter, soft
- 1 egg yolk
- 25 g suar
For the dough: 1
- 200 g flour
- 150 grams sugar
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 100 g butter, soft
- 2 egg (s)
- 150 ml milk
- 2 vanilla pods, which the pulp
For the cast:
- 0.5 ½ pack pudding powder, vanilla
- 250 ml milk
- 40 g suar
- 1 egg yolk
- 125 g butter, soft
- 1 teaspoon orange (s), untreated peel
- 1 teaspoon orange liqueur
- 0.5 ½ vanilla pod (s), including the pulp
- 1 pinch (s) salt
- possibly food coloring, orange
Print Recipe
Pin Recipe Instructions
- FOR THE VANILLA BEARS:
- Knead all ingredients of dough 1, except for 2 packets of vanilla sugar, sugar and 25 g powdered sugar, into a dough, form a 3 cm thick roll from it, wrap in cling film and place in the refrigerator for 1 hour.
- Then cut approx. 5 mm thick slices from the roll and shape them into croissants. Since the croissants are part of the decoration, they should be just big enough to fit well on a cupcake.
- They are baked on a baking tray covered with baking paper for 10 - 12 minutes in the oven at 175 ° C until light brown. Mix the remaining 3 ingredients and carefully turn the croissants while they are still hot. Let cool down well.
- FOR THE CUPCAKES:
- You preheat the oven to 175 ° C and line a muffin tin with paper liners.
- In a large bowl you mix the flour with the sugar, baking powder and salt. Then knead the mixture with the soft butter. In a second bowl you beat the eggs with the remaining ingredients. Gradually add the liquid mixture to the flour mixture while stirring.
- The dough can now be poured into the molds with a spoon. But only makes them 3/4 full. Bake the cupcakes in the oven for approx. 20 minutes. When they come out of the oven, leave them in the pan until you can just get them out. They should be completely cool before the orange buttercream frosting comes on.
- FOR FROSTING:
- It is important that all ingredients are at room temperature.
- Cook the pudding with 50 g of sugar according to the instructions, remove from the hob and stir in the fresh egg yolks. Cover the hot pudding with cling film so that no skin forms. Let the pudding cool completely, otherwise the butter will curdle.
- Beat the butter with a hand mixer for at least 10 minutes until creamy. Now add the cold pudding spoon by spoon and refine with the grated orange peel, orange liqueur, the pulp of half a vanilla pod and a pinch of salt.
- The finished orange buttercream can be colored with food coloring as desired. Now it can be filled in a piping bag and applied to the cupcakes. Decorate with vanilla crescents.
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