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.
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
cupcake and muffin pan
12 paper cupcake baking cups
piping bag with a large nozzle
gingerbread - speculoos spices
Gingerbread - Speculoos spice
Mix the spices very well and store in an airtight jar so you can use them all winter.
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.
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.
Sprinkle mashed pepernoten as garnish on top.
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Pepernoten cupcakes https://www.byandreajanssen.com/pepernoten-cupcakes/ 15/10/2018