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Caramel Easter cupcakes

Caramel Easter cupcakes

    

Simple, sweet Easter treat.

Cook

No. of servings

14

Ready in

45 min.

Difficulty

medium

 

Categories:  Tarts  Easter recipes  

 

1. 

puff pastry 9.75 oz (275 g)

Unroll the puff pastry rolled in baking paper and cut out 14 wheels with a diameter of 8 cm.

2. 

Put cutted wheels into molds for cups with a diameter of 6 cm. Prick the dough with a fork.

3. 

Bake at 670°F (355°C) F (355°F (180°C) C) for about 15 minutes. The dough blows up, so after baking press it in the middle.

4. 

all-purpose flour / plain flour

Roll out the rest of the dough on a floured board and cut out wheels with a diameter of 10 cm. Cut an inner wheel with a diameter of 6 cm into them. Cut it then in half.

5. 

Place on a baking sheet lined with baking paper, pressing the ends of the handls of the cupcakes..

6. 

Bake for 8 minutes at 180 °C.

7. 

unsalted butter 4.25 oz (120 g)  condensed milk 5.75 oz (160 g)

Add caramel condensed milk to the softened butter.

8. 

Whip the cream ...

9. 

... and fill it in a pastry bag.

10. 

Squirt the cream into cupcakes ...

11. 

sweets easter eggs

... and garnish with egg shaped candies.

Bon appetit!

 

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