Bee sting

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 175 g soft + 200 g soft + 25 g butter
  • 150 g + 100 g sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp grated rind of 1⁄2 organic lemon
  • 3 Eggs (Gr. M)
  • 100 g low-fat yoghurt
  • 75 g ground almonds (without skin)
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 160 g Marshmallow Fluff (glass)
  • 125 g flaked almonds
  • 2 TABLESPOONS Honey
  • 4 TABLESPOONS Whipped cream
  • 12 (approx. 5 cm Ø) Paper baking cups
  • 7-10 Tbsp Piping bag

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place paper baking cups in the recesses of a muffin baking tray (12 recesses).

  2. 2

    For the dough, whisk 175 g butter, 150 g sugar, 1 pinch of salt and lemon zest with the whisks of the mixer for about 5 minutes until foamy. First stir in eggs one by one, then yoghurt. Mix ground almonds, flour and baking powder.

  3. 3

    Stir into the egg-sugar mixture. Spread into the moulds. Bake in a hot oven for about 25 minutes. Let the cupcakes cool in the pan for about 10 minutes. Lift them out of the troughs and let them cool down.

  4. 4

    For the filling, whisk 200 g butter with the whisks of the mixer for about 5 minutes until foamy. Stir in marshmallow fluff by the spoonful. Cut a lid off each cupcake. Pour the marshmallow butter cream into a piping bag with a medium perforated spout.

  5. 5

    Spray a thick spot onto each cupcake. Place the lid on top and press down lightly. Chill for about 30 minutes.

  6. 6

    To make the topping, roast the flaked almonds in a pan without fat, turning them golden brown and take them out. Caramelise 100 g sugar at low heat. First add 25 g butter and honey, then stir in cream.

  7. 7

    Bring to the boil briefly. Mix in the flaked almonds. Spread almond caramel over the cupcakes while still hot. Leave to dry.

Nutrition Facts

KCAL
590 kcal
CARBS
45 g
FATS
40 g
PROTEINS
7 g