MENU
Preparation
Preheat oven to 180°C. Line a mould for the cupcakes with 6 paper cups. Blend the butter and sugar together in a bowl or mixer until light and soft. Add the egg, maple syrup and vanilla extract. Add the dry ingredients and finally, at low speed, add the milk. Divide the dough between the cups and bake for 20 minutes, then let cool completely on a wire rack. Increase the oven temperature to 200°C and place the Speck Alto Adige PGI slices on a baking tray covered with baking paper. Drizzle a little maple syrup onto the slices and bake for 12 minutes. Leave to cool on straw paper and cut into small pieces. Beat the cream cheese and butter in a large bowl. Then add the maple syrup and ¼ of the icing sugar at a time. Beat until it reaches a soft, whipped consistency. Decorate the cupcakes using an icing bag, then add the chopped Speck Alto Adige PGI and a drop of maple syrup.
Ready to try something new?
See more Speck recipes ...
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
A recipe for connoisseurs & gourmets and all those aspire to be!
Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
For lovers of South Tyrol - a salad served in the jar!
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
