CHICORY CUPCAKES
These are possibly the world's greatest cupcakes! On chilly autumn evenings, the smell of chicory will bring a special cosiness and memories of childhood to your home.
Ingredients
For pastry dough
- 120g Smiltene Piens butter (room temperature)
- 300g Smiltene Piens sour cream
- 300g sugar
- 2 eggs
- 240g flour
- 1 tbsp chicory coffee
- pinch of salt
- 15g baking powder
For cream
- 200g Smiltene Piens butter
- 400g Smiltene Piens cream cheese
- 200g icing sugar
- 0.5 - 1 tbsp chicory coffee
Preparation
Preheat the oven to 180 degrees. Place the baking sheets in the muffin tin.
In a large bowl, beat the Smiltene Piens butter with the sugar until smooth. Add the eggs one at a time and beat for 2 minutes. Add the sifted flour, baking powder, salt, Smiltene Piens sour cream, chicory and mix thoroughly. Fill the muffin tins 2/3 full. Bake for 22 minutes. Cool after baking.
Prepare the cream. Beat the Smiltene Piens butter with the icing sugar, chicory and Smiltene cream cheese in a bowl (about 5 minutes) until smooth. Place the cream in a pastry bag and decorate the cooled muffins. Decorate with sugar beads or anything else of your choice.
Preparation process
End result
