Ingredients
Muffins:
- 75 g butter, softened
- 60 g sugar
- 1 pinch salt
- 1 egg (size M)
- 1/2 vanilla pod
- 120 g flour
- 1/4 ts baking powder
- 125 g sour apple
- 1/2 ts lemon zest
- 1/4 ts cinnamon
- 40 ml cream
Topping
- 35 g butter, softened
- 120 g mascarpone
- 2 tbs apple or pear syrup
- 1/2 ts cinnamon
- small Christmas chocolates for garnish
Preparation
Muffins:
1. Cream butter, sugar and salt, then stir in egg.
2. Cut vanilla pod lengthwise with a pointed knife and scrape out the pulp. Mix flour with the baking powder and sift.
3. Peel, core and coarsely grate the apple.
4. Add vanilla, lemon zest, cinnamon and apple to butter mixture and stir in briefly.
5. Alternately stir in flour mixture and cream.
6. Pour into six prepared muffin tins (about 50 ml each) and place in a softiera insert.
7. Place empty pot on Navigenio and heat up to roasting window on level 6.
8. Switch to level 2, place Softiera insert with the ramekins in the pot, put the lid on and bake for approx.15 minutes initially.
9. Put the pot in the inverted lid, place Navigenio overhead and switch to low level, bake for approx. 7 minutes, until pale brown.
10. Remove muffins at end of baking time and let cool.
Topping:
11. Beat butter until fluffy.
12. Add mascarpone, thick juice and cinnamon and mix everything well.
13. Pour the cream into a piping bag with a star nozzle and finish and garnish the cupcakes according to the photo.
Tip
- Enjoy this festive delicacy, created with love and know-how by chef Laura Loosli - especially for the magical Advent season. She is part of the Swiss Culinary Junior National Team, which will represent Switzerland at the Olympics in 2024. We wish you a lot of fun while baking.
This recipe has been tested and approved by AMC.
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