Blossom Cupcakes

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Blossom Cupcakes
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
12
For the cupcakes
150 grams butter
150 grams sugar
2 eggs
200 grams Pastry flour
50 grams ground Hazelnuts
1 teaspoon lemon zest
2 teaspoons Baking powder
150 milliliters milk
For the frosting
350 milliliters Whipped cream
2 packets whipped cream stabilizer
2 packets Vanilla sugar
also
edible Petal
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsugaregg

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.