花香开心果杯子蛋糕 Vanilla Pistachio Cupcakes
24 cupcakes
Easy
It's so yummy that you'll even want to lick your fingers, so no rosting is wasted. Created by Oriental Cuisine
Recipe Ingredients
How to Prepare
For Cupcakes
1 box
3
Large Eggs
120 ml
Water
120 ml
Vegetable Oil
For Cream Cheese Filling
200 g
Butter (soften)
100 g
Cream Cheese
120 g
Icing Sugar
For Decoration
Edible Flowers
Pistachios (chopped)
Prep:
10 min
1
Preheat oven to 180°C.
2
Place the Dr. Oetker Nona Cupcake, eggs and water in the mixing bow. Mix at high speed for 2 minutes. Add in vegetable oil and mix at high speed for 1 minute.
3
Place paper cups in muffin tin. Scoop batter into paper cups, about 2/3 full.
4
Bake at 180 ˚C for 15 to 20 minutes. Set aside to cool.
5
For cream cheese filing, place butter, cream cheese and icing sugar in a mixing bowl. Mix at high speed for 1-2 minutes until thick, fluffy and spreadable
6
Pipe the cream over the cupcakes, sprinkle with pistachio and decorate with edible dried rose.
Video Recipes :Click here
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