Chocolate Christmas Cupcakes

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

Ingredients

for
12
For the batter
150 grams
soft Butter
150 grams
½ packet
2
200 grams
1 pinch
50 grams
2 teaspoons
130 milliliters
2 teaspoons
To decorate
300 grams
150 grams
ground almonds
80 grams
12
red, round Fruit gummies

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

For the batter, beat the butter with the sugar and vanilla sugar until creamy. Stir in eggs individually. Mix the flour with the salt, cornstarch and the baking powder and stir with 100 ml (approximately 1/4 cup plus 2 tablespoons) of milk into the butter mixture. Transfer about half of the batter to another bowl and mix with cocoa and the remaining milk. Line the muffin pan with paper baking cups. Spoon each muffin well first with dark batter and then a spoonful of light batter. Swirl the two batters with a fork and bake in a preheated oven for about 25 minutes. Remove and let cool.

3.

To decorate, melt dark couverture over a hot water bath, place in a pastry bag and pipe 24 moose antlers on parchment paper. Allow to dry. Mix most of the leftover melted chocolate with almonds and spread on the cupcakes. Place the jelly fruit noses on centers of iced cupcakes and leave to dry. Melt white couverture over a hot water bath, place in a pastry bag and pipe eyes. Pipe pupils with remaining dark couverture. Place the dried moose antlers on the cupcakes and serve.