Pepernoten cupcakes
Pepernoten cupcakes are filled with pepernoten and are topped with a delicious butter cream which is garnished with crunched pepernoten. A beautiful cupcake for Sinterklaas Eve.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Handmixer
- cupcake and muffin pan
- 12 paper cupcake baking cups
- piping bag with a large nozzle
Ingredients
gingerbread - speculoos spices
- 8 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon cloves
- 1 teaspoon ground cardamom
- 1 teaspoon ground white pepper
- 1 teaspoon coriander seeds
- 1 teaspoon fresh ginger
- 1 teaspoon ground aniseed
- 1 teaspoon mace
Cupcakes
- 125 grams butter room temperature
- 125 grams sugar
- 125 grams self-rising flour
- 2 eggs size L
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 handfull pepernoten
Butter cream
- 250 grams butter room temperature
- 250 grams icing sugar
- 2 tablespoons milk
Garnish
- pepernoten grounded
Ingredients you need per step are listed below the step in Italic
Instructions
Gingerbread - Speculoos spice
- Mix the spices very well and store in an airtight jar so you can use them all winter.
Cupcakes
- Preheat the oven to 180 degrees Celsius.
- Put the butter in a bowl.
- Mix the butter with a mixer on high speed for 3 minutes.
- Add the sugar and whisk another 2 minutes.
- Break the eggs, one by one and add to the batter. Add the second egg when the first one is completely combined with the batter.
- Pour the vanilla-extract in the bowl and whisk another minute.
- Add the self-raising flour and mix the flour in the batter with a spatula.
- Crunch the pepernoten and add to the batter.
- Whisk very gently with a spatula until everything is mixed.
- Put the cupcake forms into the baking form and pour in the batter until the forms are ⅔ filled.
- Fill all the forms and put the baking form in the oven.
- Bake for 20 minutes.
- Let the cupcakes cool down for 5 minutes and release them from the baking form.
- Let them cool down on a rack to room temperature.
Butter cream
- To make the butter cream add the butter and icing sugar in a bowl.
- Mix on low speed.
- When they are combined add 2 tablespoons milk.
- Change the mixer to high speed and mix for another 3 minutes.
- Spoon the cream into a piping bag.
- When the cupcakes are cooled down to room temperature, pipe the butter cream on the cupcakes.
Garnish
- Sprinkle mashed pepernoten as garnish on top.
Nutrition
Calories: 406kcal | Carbohydrates: 41g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 237mg | Fiber: 1g | Sugar: 31g | Vitamin A: 821IU | Iron: 1mg
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