Gingersnap cookies
A cupcakes with bavarois as a topping. Delicious right ?! Easy to make and of course delicious to eat yourself or to hand out?
What you need to make your gingersnap cookies:
Ingredients
- 500 g FunCakes Mix for Cupcakes
- 50 g FunCakes Mix for Bavarois
- FunCakes Rich Caramel
- 250 ml whipped cream
- 250 g unsalted butter
- 60 ml water
- 5 eggs (approx.. 250g)
- Gingersnap
Necessities
- FunCakes Baking Cups Pink
- FunCakes decorating bags
- Wilton Recipe Right 6 cup Muffin Pan
- Wilton Decorating Tip # 12
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 g FunCakes Mix for Cupcakes as indicated on the package. Divide the baking cups over the muffin pan and spoon the batter into the baking cups. Bake the cupcakes in the preheated oven for 18 minutes. Let the cupcakes cool down.
Prepare 50 g FunCakes Mix for Bavarois as indicated on the package. Place tip #12 in a decorating bag and fill it with the bavarois. Pipe a nice tuft of bavarois and put a piece of cake in it. Place the cupcakes in the fridge for at least 1 hour to allow the bavarois to stiffen.
Tip! Before serving, take the cupcakes out of the fridge and top them all off with a little caramel.
