Cakes and tarts


Medium 5min 20seg 12

: Cookii 2



Cupcake ingredients

220 g soft butter
220 g light brown sugar (pure cane sugar)
4 eggs
40 g milk
220 g all-purpose flour
2 coffee spoons baking powder
Cupcake liners

Topping ingredients

120 g sugar
300 g soft cheese (like Philadelphia)
200 g choco-nut spread (see book for recipe)
Granulated chocolate for decorating


  1. Preheat the oven to 180°C.
  2. Put the butterfly whisk on the blade and add the butter and the sugar. Beat for 2 minutes, at 37°C on speed 3.
  3. Program 1 minute on speed 3 and, with the machine running, add the eggs. With the help of the spatula, bring down the mixture that was accumulated on the sides of the mixing bowl and program a further 1 minute on speed 3.
  4. Add the milk, the flour and the baking powder, mixing for 30 seconds on speed 4.
  5. Put cupcake liners in a muffin baking tray and, with the aid of a spoon, fill them halfway. Put in the oven for 20 minutes and leave them to cool after taking them out of the tray.
  6. Prepare the topping: put the sugar in a clean and dry mixing bowl and program 20 seconds on speed 10. With the spatula, scrape down the accumulated sugar from the sides of the mixing bowl.
  7. Add the soft cheese and the choco-nut spread and set for 30 seconds on speed 5.
  8. Stir well with the spatula, transfer to a piping bag and put in the fridge for a while. Decorate the cupcakes and sprinkle them with granulated chocolate.

Tip: Want to vary the cupcakes? Cover them with glacé icing.