Mini cupcakes with maple syrup and Speck Alto Adige PGI
Moist mini cupcakes with maple syrup and South Tyrolean Speck PGI – a creative recipe combining sweet and savory flavors.
Difficulty: Medium
Preparation time: 60 min
A recipe by: Stefano Cavada
Ingredients
Serves for
4
people
Ingredients
- 100 Grams sugar
- 60 Grams butter
- 1 egg
- 1.5 tablespoon maple syrup
- 0.5 tablespoon vanilla extract
- 0.75 Teaspoon yeast
- 0.5 Teaspoon cinnamon
- 1 pinch of salt
- 90 Grams flour
- 80 Milliliters milk
- 120 Grams cream cheese
- 2 tablespoon butter, softened
- 1 tablespoon maple syrup
- 350 Grams icing sugar
- 4 Slice of Speck Alto Adige PGI
- Maple syrup to taste
Mini cupcakes with maple syrup and Speck Alto Adige PGI
Preparation time 60 min
- Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) with fan. Line a cupcake tray with 6 paper liners.
- In a bowl or using a stand mixer, cream the butter with the sugar until light and fluffy. Add the egg, maple syrup, and vanilla extract. Then add the dry ingredients and, on low speed, add the milk.
- Divide the batter among the liners and bake for 20 minutes. Let cool completely on a wire rack.
- Increase the oven temperature to 200°C (392°F) and place the slices of South Tyrol PGI Speck on a baking tray lined with parchment paper. Spread a little maple syrup on the speck slices and bake for 12 minutes. Let cool on the parchment paper and cut into small pieces.
- In a large bowl, beat the cream cheese and softened butter. Gradually add the maple syrup and powdered sugar, ¼ at a time, beating until the mixture is soft and fluffy.
- Using a piping bag, decorate the cupcakes, sprinkle with the chopped speck, and drizzle with a bit more maple syrup.
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