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 ...

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

to the recipe

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4. Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

to the recipe

Crêpes with Speck Alto Adige sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.

to the recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI - recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI

Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Speck Alto Adige PGI with rocket and grana cheese - recipe

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

to the recipe

Barley Salad with Speck Alto Adige – recipe

Barley Salad with Speck Alto Adige

A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.

to the recipe

Prawns wrapped in Speck Alto Adige - recipe

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.

to the recipe

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style. 

to the recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette - recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette

For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette

to the recipe