Caramel Easter cupcakes

1. 

puff pastry 9.75 oz (275 g)

Unroll the puff pastry rolled in baking paper and cut out 14 wheels with a diameter of 8 cm.

2. 

Put cutted wheels into molds for cups with a diameter of 6 cm. Prick the dough with a fork.

3. 

Bake at 670°F (355°C) F (355°F (180°C) C) for about 15 minutes. The dough blows up, so after baking press it in the middle.

4. 

all-purpose flour / plain flour

Roll out the rest of the dough on a floured board and cut out wheels with a diameter of 10 cm. Cut an inner wheel with a diameter of 6 cm into them. Cut it then in half.

5. 

Place on a baking sheet lined with baking paper, pressing the ends of the handls of the cupcakes..

6. 

Bake for 8 minutes at 180 °C.

7. 

unsalted butter 4.25 oz (120 g) • condensed milk 5.75 oz (160 g)

Add caramel condensed milk to the softened butter.

8. 

Whip the cream ...

9. 

... and fill it in a pastry bag.

10. 

Squirt the cream into cupcakes ...

11. 

sweets easter eggs

... and garnish with egg shaped candies.