Bienenstich Cupcakes Recipe
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.
Ingredients
Ingredients:
- 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
For decoration:
- 1/2 packet of sliced almonds
- 1 tablespoon brown sugar
Instructions
- 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.
