1 Preheat the oven to 180 ° C. Line a cupcake tin with cookie cups. 2 Whisk the butter and sugar in a large bowl until light and fluffy. It's really important to beat the butter mixture thoroughly - keep whisking until pale yellow, almost white. 3 Beat the eggs lightly in a bowl and add at medium speed to the sugar mixture. Add a little bit of flour if the dough separates. 4 Once the egg and butter mixture is mixed well, you can switch off the machine. Sieve the flour. Fold the flour with a large metal spoon into the butter mixture until completely mixed. 5 Fill the cookie cups 2/3 full and bake for 15-20 minutes in the middle of the oven. Press the dough gently against the sides to make a slight hollow in the center so that the cupcakes do not form a point on when baking. Turn the pan after 10 min. 6 The cupcakes are done when the top springs back slightly when you push it with your finger. Otherwise, insert a skewer and if it comes out clean, it's ready. 7 Leave for 15 minutes to cool. Punch holes in the cupcakes and spread the syrup (recipe provided) with a brush on the cookies. 8 You can wrap the cupcakes well in plastic at this stage. It can be stored up to 3 days, although it is better to decorate it first to prevent drying out. You can also freeze it up to 3 months.
Embossing-cupcake
I found the most beautiful embossing tool at Value Baking.
1 Roll plastic icing on the sheet and cut shapes with a cookie cutter. 2 Lift the frosting gently with a palette knife and stick on the cupcake with runny icing.