Mini cupcakes with maple syrup and Speck Alto Adige PGI

Mini cupcakes with maple syrup and Speck Alto Adige PGI

Ingredients

100 g sugar
60 g butter
1 egg
1½ tablespoons maple syrup
½ tbsp vanilla extract
¾ teaspoon yeast
½ teaspoon cinnamon
1 pinch of salt
90 g flour
80 ml milk

120 g cream cheese
2 tablespoons butter, softened
1 tablespoon maple syrup
350 g icing sugar

4 slices of Speck Alto Adige PGI
Maple syrup

Level of difficulty:medium
Preparation time:60 min.

Preparation

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. 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.

Created by: Stefano Cavada

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