Have you ever eaten spicy cupcakes?
Oh God – they are a blast. In the evening for a snack or early in the morning for your desired omelette. Better than in any hotel. Today I will cupcakes with a fine cream cheese and herb topping. Fancy?
The muffins are stirred in no time, i swear – afterwards you have to put up your legs and wait until your dough has doubled. You can also prepare the topping.
While I stir cream fraiché or other cream cheese until smooth, my food processor mixes GUMA cream. I’m sure everyone (and YES, that happens to me from time to time) has already turned whipped cream into butter. So – when cream stirred too long and beaten too hard? ;)
This doesn’t happen with GUMA and I think it’s pretty cool!
I wish you lots of fun and joy with the recipe,
Preparation time: 40 min + resting time
Ingredients for 8 pieces:
300 ml lukewarm water
1 pack dry germs
2 tbsp rapeseed oil
500 g wheat flour smooth
200 g bacon
1 spring onion
300 ml GUMA patisserie cream
200 g Cream Fraiché Herbs
100 g sour cream
1 handful of freshly chopped herbs (thyme, chives..)
salt / pepper
For the muffin dough, dissolve dry yeast in lukewarm water. Stir briefly, then add the oil, some salt and then the sieved wheat flour.
Mix everything well to a homogeneous dough (by hand or food processor). Leave to rest in a warm place for 60 minutes.
Finely chop the bacon and spring onion.
In a bowl, beat GUMA cream until stiff. Flavour with fraiché cream, herbs and spices and put in the fridge until dressed.
When the dough has doubled in volume, add bacon and onion – form 8 equal balls or strands. Smear in muffin/leikuchen form and bake in a preheated oven at 220°C for approx. 22 minutes until golden brown.
Put the herb cream in a dressing bag with a star-shaped spout – train on the cooled bread muffins. Decorate with herbs, bacon and young onion if desired.
In cooperation with GUMA!