Speculoos Cream Cupcake

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Spelt flour 630	250 g
Sugar	50g
vanilla sugar	15g
baking powder	7g
Salt	1g
Cinnamon	2 Tea spoons
Eggs	2
Butter, soft	80g
Milk (room temperature)	140ml

For the filling

Spekulatius	400g
Butter, soft	100 g
Brown sugar	80g
Condensed milk (10% fat)	170g
Ground cinnamon	1 teaspoon

For the topping

Whipped cream	200 g
San-apart	4 tsp
cream cheese	100 g
vanilla sugar	15g
Sugar	50g
Cinnamon	2 Tea spoons

For decoration

• Spekulatius
• Cinnamon

Let's go...

Preheat the oven (fan oven 180 °C). Line a muffin tray with cases.

Dough
Sift the flour and mix with sugar, vanilla sugar, baking powder, salt and cinnamon. Beat the soft butter until fluffy. Add the two eggs and mix well. Finally, slowly stir the room-temperature milk into the mixture.

Fill the cupcake molds halfway with batter. Bake the cupcakes without CUCAP® for 5 minutes (as the batter is very runny). Then press in the CUCAP®.

Note: Do not press the CUCAP® all the way onto the base. Bake on the middle rack for a further 15 minutes. Remove the CUCAP® after baking.

filling
Grind the speculaas very finely in a food processor (the finer the biscuits are ground, the creamier the spread will be). Add the remaining ingredients and puree in the food processor or with a hand blender until you have a fine cream. Pour into clean jars, seal them airtight and leave to sit in the fridge for at least 12 hours . Then pipe the filling into the recess.

(To make it easier to fill the glasses, we recommend putting the filling in a piping bag and then injecting it vigorously into the glasses. If stored in the fridge, the cream will keep for at least 6 weeks.)

Topping
Beat the cream on the highest setting for about 30 seconds. Then add the San-apart and continue beating until the cream is stiff.

In a separate cup, mix the cream cheese, vanilla sugar, sugar and cinnamon together until smooth. Then add the cream cheese mixture to the cream and stir gently until everything is evenly distributed. Put the mixture in a piping bag with a large hole or star nozzle and pipe decoratively onto the cupcakes.

decoration
Just before serving, place some roughly broken speculaas biscuits on the cupcakes and sprinkle decorative sprinkles on the cream as desired.