Blossom Cupcakes

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Blossom Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
12
For the cupcakes
150 grams
150 grams
2
200 grams
50 grams
ground Hazelnuts
1 teaspoon
2 teaspoons
150 milliliters
For the frosting
350 milliliters
2 packets
2 packets
also
edible Petal
Powdered sugar (for dusting)

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F). Line wells of a muffin tin with paper liners.

2.

For the cupcakes, cream butter and sugar. Gradually add eggs. Mix flour with nuts, lemon zest and baking powder and slowly add to batter, alternating with milk.

3.

Pour batter into prepared wells and bake for about 25 minutes.

4.

For the frosting, whip heavy cream with stabilizer and vanilla sugar until stiff. Place in a piping bag with a smooth tip.

5.

Remove cupcakes from oven and cool briefly. Remove from tin and cool completely.

6.

Pipe frosting over cupcakes and serve decorated with edible petals and dusted with powdered sugar.

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