MENU
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!
Ready to try something new?
See more Speck recipes ...
A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.