Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Course: dessert
Style: modern
Level of difficulty: medium Mini cupcakes with maple syrup and Speck
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
   Mini cupcakes with maple syrup and Speck
  • 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
  

Preparation

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.

Enjoy!
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Chanterelle salad with Speck Alto Adige - recipe

Chanterelle salad with speck

Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

to the recipe

Cannoli made of Speck Alto Adige and filled with tuna sauce – recipe

Recipe for cannoli made with Speck Alto Adige PGI and tuna sauce

Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.

to the recipe

Fried char wrapped in Speck Alto Adige PGI - recipe

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

to the recipe

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.

to the recipe

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan - recipe

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

to the recipe

Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.

to the recipe

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Creamy broccoli soup with skewers of Speck Alto Adige – recipe

Creamy broccoli soup with skewers of Speck Alto Adige PGI

An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.

to the recipe

Leek risotto with Speck Alto Adige - recipe

Leek risotto with speck

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

to the recipe