New Year’s Eve Cupcake

For the New Year’s Eve cupcake, first prepare the shortcrust pastry. Mix the sugar, flour and salt together, cut the butter into small cubes and add to the flour mixture together with the egg yolk. Quickly knead all the ingredients into a smooth dough. Let the finished dough rest in the refrigerator for about 1/2 hour.

Grease the muffin pan with butter and preheat the oven to 180°C.

Flour the work surface and roll out the short pastry thinly on it. Using a glass or large round cookie cutter, cut out 12 circles from the dough. Press one circle of dough into each cavity of the muffin tray, prick the bottom a few times with a fork and blind bake for about 15 minutes (=the dough is weighted down with pulses so that it does not rise during baking).

For the filling, melt the whipped cream with the white chocolate. Remove the liquid chocolate from the heat and stir in the butter with a hand mixer. Pour the cream into the cooled ramekins. While the cream is still a little liquid, place one large marshmallow and four small ones on the cupcake. Spread some jam on the large marshmallow and place a smaller marshmallow on top to represent the head of the lucky pig. Do the same with the ears and the pig’s snout (if the jam doesn’t hold as well with the head, it’s best to use frosting). The easiest way to get the eyes for the lucky pig is to use two dots of cake decorating pencils.

For

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