3 eggs
110g of flour
3 tablespoons of Dulcinea spreadable cream
130g butter
120g powdered sugar
1 packet of vanilla sugar
1 packet of yeast
For the cream:
4 tablespoons of Dulcinea spreadable cream
20cl of whipping cream
20g icing sugar

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. Preheat the oven to 180º. To prepare the muffins, beat the eggs with the sugar and the vanilla sugar envelope. Melt the butter and mix it with the sifted flour. Finish by adding the Dulcinea cream to spread and mix well.
2. Divide the dough into cupcake molds and bake for 15 min in the oven previously preheated to 180º. Check the cooking with a knife, when they are ready the knife should come out clean and dry. Let the muffins cool.
3. Prepare the topping by mixing the Dulcinea spread, whipping cream and icing sugar in a bowl. Beat until you get a thick and homogeneous cream.
4. Add the topping to the muffins and keep them cool until it's time to enjoy them.