Cupcake mini with eggnog
Tags:
vegetarian
Description
Small cakes are always a highlight. Lovingly wrapped, they are a great gift. They are a real eye-catcher on the cake buffet, perfect for snacking in between meals, and easy to make when a spontaneous coffee visitor arrives. Our mini-yugelhupfe are not only visually appealing, but also have a delicious eggnog flavour. Have fun snacking on them!
Ingredients for
For the dough
3
eggs
125
g
sugar
1
Pack(s)
vanilla sugar
125
ml
oil
125
ml
eggnog
125
g
wheat flour
2
Teaspoon(s)
baking powder
1
Teaspoon(s)
butter
1
Teaspoon(s)
bread crumbs
Preparation
Prepare the cupcakes
1
Preheat the oven to 170°C convection oven. Beat the eggs, sugar and vanilla sugar until frothy.
2
Gradually add the oil and eggnog.
3
Mix the flour and baking powder, sieve and fold into the mixture.
4
Grease the ramekins well and sprinkle with breadcrumbs. The batter in this recipe has a similar consistency to sponge cake batter - so greasing and sprinkling is necessary. Pour the batter into the ramekins and bake for 25 minutes.
5
Leave the Gugelhupf minis to cool for 10 minutes after baking and then turn them out.
6
Tip:
Before serving, pour a little egg liqueur over the juicy mini-hops - if you like.
Ingredients for
For the dough
3
eggs
125
g
sugar
1
Pack(s)
vanilla sugar
125
ml
oil
125
ml
eggnog
125
g
wheat flour
2
Teaspoon(s)
baking powder
1
Teaspoon(s)
butter
1
Teaspoon(s)
bread crumbs
