1 h 0 min
Medium
Cupcakes de Pâques
Medium
3 h 0 min
30 min
4 .p
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For the muffins:
- 2 eggs
- 150g flour
- 200g hazelnut powder
- 120g powdered sugar
- 150g butter
- 150g milk
- 3 teaspoons baking powder For the topping:
- 1 jar Bonne Maman hazelnut and cocoa spread
- 500g mascarpone
- 400g whipping cream (30% fat content)
- Red fruits, small sugar eggs For the rabbit ears:
- 100g rye flour
- 1 egg
- 1 teaspoon salt
- 50g butter
- 30g sugar
- A few drops of vanilla extract
Steps
For the preparation:
- Mix the eggs and sugar in a bowl. Then add the flour, baking powder, melted butter, and milk.
- Add the hazelnut powder.
- Fill the cupcake tins ¾ full and bake at 180°C for 25 minutes.
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After baking, remove from the oven and allow to cool.
To prepare the rabbit ears: - Mix the rye flour, salt, and sugar in a bowl. Add the egg, vanilla, and softened butter. Knead everything well until a shortcrust pastry forms.
- Roll out the dough thinly and cut out ears with a knife, then bake at 180°C for 5 minutes.
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Once the rabbit ears have cooled, add a little Bonne Maman chocolate spread to the center.
Für die Zubereitung des Schokoladentoppings: - In a bowl that has been chilled in the refrigerator, whip the heavy cream and mascarpone until stiff.
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Once the cream is stiff, add 3 teaspoons of Bonne Maman chocolate spread. Beat one last time to mix the spread well into the cream, then store the topping in the refrigerator until ready to assemble.
Der Zusammenbau: - Fill a piping bag with the topping and pipe it onto the muffins.
- Then decorate with red berries, small sugar eggs, and the rabbit ears.
