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Cupcake with white base and cheese cream

Cupcake with white base and cheese cream

Name: Cupcake with white base and cheese cream
Yield: Serves 1
Ingredients: Ingredients for the base:; 125 g butter 225 g sugar 2 eggs 270 g flour 2 tsp powdered yeast 1 tsp vanilla sugar 125 ml milk; Ingredients Cheese cream:; 85 g butter 110 g soft cheese 125 g powdered sugar Pinch of salt 1 tbsp grated citrus zest (lemon, o

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00h 00

Ingredients

Ingredients for the base:
125 g butter 225 g sugar 2 eggs 270 g flour 2 tsp powdered yeast 1 tsp vanilla sugar 125 ml milk
Ingredients Cheese cream:
85 g butter 110 g soft cheese 125 g powdered sugar Pinch of salt 1 tbsp grated citrus zest (lemon, o

Method

Instructions for the base: 1. Beat the butter previously softened together with the sugar and the vanilla sugar using an electric whisk. Add the eggs one by one and keep beating. Once they are mixed in, add the flour and the powdered yeast sifted, the milk, and stir again until you have an homogeneous mixture. 2. Pour the mixture into the cupcake moulds and bake at 180ºC in a preheated oven for 18-20 minutes. Take out and leave to cool before decorating.
Decorations:CHEESECREAM Allow the butter to soften at room temperature. In a large bowl, beat the butter for 2 minutes until soft and spongy. Add the soft cheese and keep beating for 2 more minutes. Once it’s mixed in, add the sugar, the grated citrus zest to aromatize and a pinch of salt, and keep beating for 3-4 more minutes. Add a few drops of your favorite food coloring, stir, fill the Decomax and decorate your cupcakes using the nozzle you prefer.