Almond Cupcake

Ingredients

• 1 cup heavy cream (200 g)
• 4 eggs
• 2 cups flour
• 1 cup sugar
• 0.5 tsp Baking powder
• 1 packet vanilla sugar
• 125 g liquid butter
• 150 g sugar
• 4 tbsp milk
• 2 tbsp lemon juice
• 100 g almond sticks

Instructions

1. 1.

   Whisk the cream and eggs well, fill the cream cup with flour, fold in baking powder and add to the cream‑egg mixture; then add the second cup of flour and the cup of sugar with vanilla sugar, mixing everything into a batter with a hand mixer.

2. 2.

   Transfer the batter onto a sheet lined with parchment paper, smooth it out, and bake in a preheated oven at 200°C (fan 180°C) for about 10 minutes.

3. 3.

   Meanwhile whisk together sugar, milk, lemon juice, and liquid butter; after baking, pour this mixture over the cake and sprinkle almond sticks on top.

4. 4.

   Return the cake to the oven and bake again for another 10–12 minutes.