Looking for a special cupcake recipe? Check out the Bienenstich Cupcakes Recipe! These cupcakes put a twist on the classic Bienenstich cake, with a yeasted sheet cake, buttercream or whipped cream filling, and a caramelized nut topping.
The cupcakes are just as delicious, with a crunchy almond toffee top and creamy vanilla almond custard filling.Whether you’re a fan of traditional German desserts or just looking for something new to try, Bienenstich Cupcakes are sure to impress.
Key Bienenstich Cupcakes Ingredients & Why
Cupcake base; amount varies per recipe.
Adds richness and flavor; soften to room temperature.
Sweetens cupcakes; amount varies per recipe.
Bind ingredients and provide structure; use at room temperature.
Aids cupcake rise; amount varies per recipe.
Enhances flavor; amount varies per recipe.
Adds moisture; combine with vanilla extract.
Add crunch and flavor; slice and caramelize with sugar and honey.
Sweetens almond topping and adds flavor; combine with butter and sugar.
Adds flavor; combine with milk.
Cupcake filling; made with custard powder, whipped cream, or almond cream.
Cupcake frosting; made with butter, powdered sugar, and honey.
How Do You Make The Best Bienenstich Cupcakes?
- Preheat your oven to 160 degrees. Prepare your muffin molds in advance. If you have a muffin tin, simply place your paper liners in it.
- Mix the flour with the baking powder, sift it all, and set the mixture aside. Beat the eggs together with the sugar and vanilla sugar until the mixture becomes very light, which may take a few minutes. The volume of the mixture will also increase while beating.
- Take the bowl with the egg mixture and gently fold in the flour using a spatula. I recommend doing this in two steps, starting with just a portion of the flour to have better control.
- Now, fill your molds with the batter. See the photo for the level I fill them to. The muffins don’t rise significantly, so you can fill the molds a bit more. Bake everything for about 15 minutes in the oven. Let the muffins cool completely after baking.
- Time for the frosting. Simply whip the whipped cream with the pudding mix. This should take approximately 3-4 minutes. Your frosting is ready. Now you can decorate your muffins. I’ve also included a photo of the piping tip I used, but you can easily use a ziplock bag and snip off a corner (make it slightly larger). Once you’ve frosted all the cupcakes, refrigerate them.
- While the cupcakes cool a bit, let’s prepare the almond topping. Place the sliced almonds in a non-stick pan with 2 tablespoons of brown sugar (white sugar works too). Important: do not add any oil or similar. Now, start stirring. The sugar will slowly start to melt. Stir to prevent it from burning. Keep stirring until the almonds and sugar are well combined. Transfer the almonds onto parchment paper, spread them out, and let them cool more quickly.
- Take the cupcakes out of the fridge. Use your fingers to sprinkle the almonds onto the frosting. You can use as many as you like. If you have leftover almonds, don’t discard them. They taste great in yogurt or cereal.
Pro Tips For Making Bienenstich Cupcakes Recipe
- Cupcake Batter: Speed up your cupcake prep with a baking powder-based recipe, or infuse vanilla cake batter with a touch of almond for an authentic twist.
- Topping: While Bienenstich traditionally features a honey-almond blend, you can experiment by caramelizing nuts and sugar before adding them or opt for a honey buttercream topping.
- Filling: The classic vanilla custard cream filling can be substituted with a lighter choice like vegan whipped cream or almond cream. For a more traditional feel, consider a buttercream filling.
- Presentation: Create Bienenstich cupcakes by coring the center of each cupcake, generously filling it, and finishing with the honey-almond mixture, honey buttercream, and sliced almonds.
How to Store Bienenstich Cupcakes
- Let the cupcakes cool to room temperature.
- For longer storage, refrigerate the cupcakes for up to 3 days.
- Store the cupcakes in the refrigerator while covered.
- Keep any leftover slices in an airtight container or cake carrier.
Can You Freeze Bienenstich Cupcakes?
Freeze Bienenstich cupcakes by making, rolling, and freezing the dough before baking. Thaw overnight in the fridge for easy prep. If freezing after baking, divide and store in an airtight container. Defrost in the fridge or on the counter for 1-2 hours. For the best taste after defrosting, freeze immediately after baking, as the filling’s texture may change.
Frequently Asked Questions About Bienenstich Cupcakes
How do I make Bienenstich cupcakes?
Crafting Bienenstich cupcakes involves three key elements: a sweet yeast dough base, a delectable honey almond caramel topping, and a choice of custard or vanilla filling. After baking, simply layer the caramel on top to complete this delightful treat.
Can I use a different type of filling in Bienenstich cupcakes?
Tailor your Bienenstich cupcake filling to your preferences. Choose from traditional custard or vanilla, or explore alternatives like pastry cream, whipped cream, and fruit compote.
Are there any substitutions for almonds in the honey almond caramel topping?
To accommodate nut allergies or personal taste, consider substituting almonds with walnuts, pecans, or hazelnuts. If you prefer a nut-free option, you can also create a honey caramel topping without nuts.
Bienenstich Cupcakes Recipe
- 1 packet of vanilla sugar
- 1 teaspoon baking powder
For the cream:
- 2 cups of heavy cream
- 1 packet of Dr. Oetker Paradise Cream Vanilla
- 1/2 packet of sliced almonds
- 1 tablespoon brown sugar
- Preheat your oven to 160 degrees and prepare your muffin tins. If you have a muffin pan, simply place your paper liners in it.
- Combine the flour and baking powder, sift the mixture, and set it aside. Beat the eggs with sugar and vanilla sugar until the mixture turns pale. This may take a few minutes, and the volume will increase as you beat it.
- Take the bowl with the egg mixture and gently fold in the flour using a spatula. I do this in two steps, starting with a portion of the flour to maintain control.
- Now, you can fill your prepared tins with the batter. Check the photo for the desired level. The muffins won't rise much, so you can fill the tins a bit fuller. Bake for about 15 minutes in the oven and let the muffins cool completely after baking.
- Let's move on to the cream. Whip the cream with the custard cream for approximately 3-4 minutes until it's ready. You can use the piping tip I've shown in the photo or simply cut a corner (even a larger one) of a freezer bag. Once you've decorated all the cupcakes, refrigerate them.
- While the cupcakes cool, prepare the almond topping. Put sliced almonds and 2 tablespoons of brown sugar (white works too) in a non-stick pan. No need to add oil. Stir continuously as the sugar slowly melts. Keep stirring until the almonds and sugar are well mixed. Transfer the almonds onto parchment paper and spread them out to cool faster.
- Retrieve the cupcakes from the fridge. Use your fingers to add the almonds to the cream, as much as you like. Don't discard any extra almonds; they taste great in yogurt or cereal.