Ingredients

Dough

• 100 g butter
• 2 eggs
• 3/4 cup sugar
• 28 g saffron
• 1 1/2 cups flour
• 1 teaspoon vanilla powder
• 1 1/2 teaspoons baking powder
• 3/4 cup milk

hazelnut nougat frosting

• 240 g powdered sugar
• 70 g butter (room temperature)
• 0.5 tbsp vanilla sugar
• 240 g cream cheese
• 200 g hazelnut nougat cream

Preparation of dough

1. Preheat the oven to 200 °C.
2. Place muffin tins on a baking sheet.
3. Assemble the Ankarsrum using the mixing bowl and whisk.
4. Beat eggs, sugar and saffron until frothy.
5. Melt butter and add to the mixture.
6. Switch to the whisk and carefully mix the flour, vanilla powder and baking powder into the egg mixture
7. Fill the muffin tins 3/4 full with the batter and bake for 12-15 minutes and let cool.

Preparation of nut-nougat cream topping

1. Put all ingredients in the mixing bowl and mix with the whisk.

1. Decorate the muffins with the frosting and sprinkle with sprinkles.