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Mini babeczki z syropem klonowym i Speckiem Alto Adige ChOG

Mini cupcakes z syropem klonowym i Speckiem Alto Adige IGP – oryginalny przepis łączący słodkie i wytrawne smaki.

Difficoltà: Medio

Tempo di preparazione: 60 min

Una ricetta di: Stefano Cavada

Ingredienti

Porzione per

4

Personen

Ingredienti

  • 100 gram cukru
  • 60 gram masła
  • 1 jajko
  • 1.5 teaspoon syropu klonowego
  • 0.5 teaspoon ekstraktu waniliowego
  • 0.75 teaspoon drożdży
  • 0.5 teaspoon cynamonu
  • 1 szczypta soli
  • 90 gram mąki
  • 80 ml mleka
  • 120 gram serka śmietankowego
  • 2 teaspoon masła, zmiękczonego
  • 1 teaspoon syropu klonowego
  • 350 gram cukru pudru
  • 4 slice Speck Alto Adige ChOG
  • Syrop klonowy a piacere

Mini babeczki z syropem klonowym i Speckiem Alto Adige ChOG

Tempo di preparazione 60 min

  1. Preheat oven to 180°C. Line a mould for the cupcakes with 6 paper cups. Blend the butter and sugar together in a bowl or mixer until light and soft. Add the egg, maple syrup and vanilla extract. Add the dry ingredients and finally, at low speed, add the milk. Divide the dough between the cups and bake for 20 minutes, then let cool completely on a wire rack. Increase the oven temperature to 200°C and place the Speck Alto Adige PGI slices on a baking tray covered with baking paper. 
  2. Drizzle a little maple syrup onto the slices and bake for 12 minutes. Leave to cool on straw paper and cut into small pieces. Beat the cream cheese and butter in a large bowl. Then add the maple syrup and ¼ of the icing sugar at a time. Beat until it reaches a soft, whipped consistency. Decorate the cupcakes using an icing bag, then add the chopped Speck Alto Adige PGI and a drop of maple syrup.