Cupcakes in yeast dumpling style

Ingredients for 1 servings:

• 4 eggs
• 170 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 40 g sour cream
• 50 g vegetable oil
• 170 g flour
• 1 tsp baking powder
• 70 g butter
• 70 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 160 g sour cream
• 250 g mascarpone
• 200 g cream cheese
• 150 g plum jam
• 70 g poppy seeds, ground
• 3 tbsp powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

based on the Austrian original, but without yeast

Makes 14-16 muffins. Preheat oven (175°C top/bottom heat, 160°C fan-assisted). Beat eggs, sugar, vanilla sugar, and salt with a mixer for several minutes until frothy. Add sour cream and vegetable oil and beat vigorously again. This should form a very fluffy, light yellow mixture. Mix flour and baking powder, sift into the mixture, and carefully fold in with the mixer switched off. If there are still lumps, you can also mix briefly on low speed. Pour batter into a greased muffin tin or one lined with paper baking cups. Fill each cup about 2/3 full. This will make about 14-16 muffins. Bake at 175°C top/bottom heat for about 20-25 minutes. Do the skewer test. When no more batter sticks to the wooden skewer, the muffins are done. Remove muffins from the tin and let cool. For the topping, mix room-temperature butter, powdered sugar, vanilla sugar, and salt for several minutes. Mix the sour cream, mascarpone, and cream cheese carefully, first by hand, then briefly (max. 10 seconds, otherwise it will runny and can’t be saved!) with a hand mixer. Fill the topping into a piping bag with a large, round nozzle (13mm diameter). Alternatively, you can use a freezer bag and snip off a corner at the bottom. Pipe a circle onto each muffin. Place a teaspoon of plum jam in the center of each circle. Now pipe a circle of topping around the plum jam and a dollop of topping on top, so that the plum jam is no longer visible. Take a small handful of poppy seeds in your hand and roll a cupcake in it. You can press gently against the topping with the poppy seed hand to form a dome. It’s best not to hold the cupcakes upside down, but rather at an angle of 45° – 90°. Finally, dust with powdered sugar.