Valentine Cupcakes

For the Valentine’s cupcakes, beat the eggs, powdered sugar and vanilla sugar until foamy and then fold in the flour.

Spread the dough on a baking tray lined with baking paper (35 x 27 cm) and bake at 180 degrees for about 12-15 minutes.

Remove the baking paper and allow the sponge to cool. Cut out 12 tartlets from the sponge cake with a dessert ring.

Line each tartlet with dessert ring and strips of baking paper.

For the dark cream, mix Qimiq and stir in Nutella. Whip Rama Cremefine and stir into the Nutella cream and divide among the 12 tartlets.

Cut egg biscuits apart in the middle and briefly soak in coffee and rum and place in the tartlets.

For the light cream, mix vanilla qimiq, stir in powdered sugar. Whip Rama Cremefine and stir into the vanilla cream and spread on the 12 tartlets, smooth and sprinkle with cocoa powder.

Chill for a few hours, remove dessert rings and sprinkle each Valentine tartlet with a heart of powdered sugar.

Preparation Tip:

The valentine tartlet can also be served decoratively with a few raspberries or strawberries.

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