Ingredients
| Dough: 60 g coarse wheat flour 60 g Nominal wholegrain spelt flour 4 eggs (yolks + whites) 200 g powdered sugar 200 g butter 4 TSP cocoa 1 pkg baking powder (about 12 g) |
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Filling: |
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Icing: |
| decorate with some walnuts small paper liners ø around 2.5 cm |
How to prepare
Many of may know the different variations of the Czech classic, “Drunken Franz” with its intensive rum and nut flavour. It is usually served in as small brownies. This recipe will let you enjoy it in the form of small cupcakes.
Beat the yolks with sugar and butter. Prepare firm snow from the egg whites (add a pinch of salt before whipping). Stir the flours mixed with the baking powder and cocoa into the yolk substance.
Lastly, gently stir in the firm snow. Pour the substance into a pastry bag and fill the small paper liners with it. Be careful not to fill them up to the edge giving them some space to rise.
The dough surface can stay uneven. It will level out when baked. Bake at 170 °C for about 15-17 minutes (bake but do not dry out). Decorate the cooled off cupcakes with the icing.
Prepare the icing from the milled walnuts. Beat the egg white with a part of the sugar for a while and add the remaining sugar, nuts and rum. It is always individual. Some nuts soak up the liquid more readily than other. If you do not want to use raw egg white, you can skip it completely. If the consistency is not thick enough, you can add a tablespoon of milled sponge biscuits. Use the pastry bag to give the cupcakes proper nutty filling caps. You can leave the cupcakes in cold for a moment while preparing the chocolate icing.
Melt the chocolate on a water bath. If it does not seem liquid enough, you can add a slice of the 100% fat.
Dip the cupcakes in the chocolate icing (filling first) and decorate the tops with a piece of walnut.
