Lemon cupcakes with blueberry filling and chocolate buttercream

Ingredients for 1 servings:

• 2 eggs
• 150 g sugar
• 90 ml vegetable oil
• ½ small bottle(s) flavoring (lemon)
• 200 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• 100 ml milk
• 12 tsp, heaped jam (blueberry)
• 75 g butter, soft
• 1 pinch of salt
• 150 g powdered sugar
• 4 tsp cocoa powder, unsweetened
• 2 tsp milk
• 12 paper baking cups
• n. B. Sugar decoration, e.g. pearls

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

makes 12 pieces

Preheat the oven to 175°C (top/bottom heat). Line a muffin tin with 12 paper baking cups. Whisk the eggs. While whisking, slowly add the sugar. Gradually whisk in the vegetable oil, then add the lemon flavoring. Sift the flour with the baking powder, salt, and vanilla sugar and whisk in alternately with the milk. Divide the batter between the cupcakes and bake for 18–22 minutes. Test the doneness with a skewer. Remove from the oven and let cool. Then cut a well in the center of each cupcake, fill with the jam, and reseal. Cream the butter until creamy, then stir in the salt, powdered sugar, and cocoa powder. Whisk in the milk. Fill a piping bag with the frosting and pipe onto the cupcakes. Decorate with sugar pearls or other decorations.