Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Foolproof real cream product, cannot be over whipped
Light and fluffy consistency
Alcohol stable and does not curdle
Full taste with less fat content
20
easy
Ingredients for 6 servings
For the cupcakes
125
g
QimiQ Cream Base (previously Sauce Base)
120
g
Butter,
melted
120
g
Sugar
4
Egg(s)
120
g
Digestive biscuits,
crumbled well
20
g
Flour
120
g
Hazelnuts,
ground
10
g
Baking powder
3
g
Gingerbread spice
2
g
Orange zest
20
g
Cocoa powder
For the topping
125
g
QimiQ Whip Pastry Cream (previously QimiQ Whip),
chilled
70
g
Sugar
100
g
Butter,
melted
10
ml
Rum
3
g
Gingerbread spice
0.5
g
Cinnamon
2
g
Orange zest
130
g
Dark chocolate (40-60 % cocoa),
melted
Method
1.
Preheat the oven to 160 °C (air circulation).
2.
For the cupcakes: mix the QimiQ Sauce Base with the melted butter, sugar and eggs until smooth. Add the remaining ingredients and mix well.
3.
Fill into greased muffin moulds and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
4.
For the topping: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
5.
Add the melted butter, rum, gingerbread spice, cinnamon and orange zest and continue to whip until the required volume has been achieved.
6.
Fold in the melted chocolate and allow to chill.
7.
Pipe the topping onto the cupcakes and decorate as required.
