Delicious cupcakes for the holiday season

 

Time needed: 2h (including baking and cooling)
Baking: 20 Minutes at 180°C (upper and lower heat)

 
Ingredients for 12 cupcakes:
  • 250g flour
  • 80g corn sugar (or glucose)
  • 7g stevia
  • 2 eggs
  • 2 Tsp baking powder
  • 1 Tsp natron
  • 200g joghurt
  • 100ml oil
  • 2 Tsp cinnamon
  • a pinch of salt
  • 50g baking cocoa
  • rum aroma

 

Ingredients for the topping:
  • 500g Mascarpone
  • 200g cream cheese (full fat)
  • 2 Tbsp baking cocoa
  • 1 Tbsp cinnamon

 

Gerätschaften:
  • Muffinblech für 12 Minikuchen oder 2 Bleche mit je 6 Ausbuchtungen (auch Silikonformen sind gut geeignet)
  • Muffin-Papierförmchen

 

Tools:
  • Baking tray for 12 cupcakes or 2 trays for 6 cupcakes (silicone trays can be used as well)
  • Cupcake papers

 

Preperation:

Preheat the oven to 180°C upper and lowe heat and prepare your cupcake tray by putting the cupcake papers.

For the dough mix the eggs and oil and add all solid ingredients (flour, sugar, stevia, baking powder, natron, baking cocoa, cinnamon, rum aroma and salt). To top it off, add the joghurt and mix everything thoroughly.

Add two tablespoons of dough into each cupcake paper. If there’s still a little dough left, divide it between the papers. Put the tray into the oven and let them bake for 20 minutes.

In the meantime you can prepare the topping. To do so, mix all ingredients until they’re evenly spread. It doesn’t matter if the topping is still a little runny after mixing. It’s going to harden once it rests a little. It’s best kept in your freezer until the cupcakes are done.

Before you take the cupcakes out of the oven, don’t forget to poke the cupcakes to see if they’re ready. Let them cool down a little. Once they’ve reached room temperature, they’re ready to be done. Put the topping in a pastry bag and put it on the cupcakes.

 

Fructoseintoleranz


 

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