Madlen's Fairy Muffins

Ingredients for 1 servings:

• 150 g butter
• 150 g cola
• 130 g milk
• 37 g cream
• 165 g wheat flour, type 550
• 2 ½ tsp baking powder
• ¼ tsp baking soda
• 37 g cocoa powder (unsweetened)
• 1 pinch of salt
• ½ tonka bean(s), grated (alternatively: pulp of a small vanilla pod)
• 180 g raw cane sugar
• 2 small eggs
• 75 g strawberries (fresh or frozen)
• 5 g pudding powder (vanilla)
• 1 tbsp water
• 1 tbsp sugar
• 180 g white chocolate
• 180 g butter, room temperature
• 250 g cream cheese
• n. B. Food coloring, pink
• Sugar sprinkles, sugar pearls, glitter sugar or other decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Chocolate cupcakes with strawberry filling and pink frosting – for 12 pieces

For the batter: Preheat the oven to 180 degrees (top/bottom heat). Heat the butter and cola in a saucepan until completely dissolved. Then let it cool and add the milk and cream. Sift the flour, baking powder, baking soda, and cocoa powder into a bowl. Add the salt, sugar, and ground tonka bean. Whisk together the dry ingredients. Make a small well in the center and add the eggs. Lightly whisk them together, then add the cola-butter mixture in a thin stream, stirring as you go. This creates a fairly runny batter. Place a paper baking cup in each muffin well in the baking tray and fill with batter to just below the rim. Then bake the muffins on the middle rack for about 15-20 minutes. Towards the end, do a skewer test. The muffins should still be moist on the inside but no longer sticky/liquid. After baking, let cool in the pan for a few minutes and then transfer to a wire rack. For the filling: Hull and chop the strawberries, or thaw frozen berries (reserving the juice) and puree in a small saucepan. Mix the pudding mix with the water until smooth. Bring the strawberry puree and sugar to a boil (adding a little more liquid if necessary). Once the fruit is boiling, add the mixed pudding mix, let it bubble again briefly, then remove from the heat and let cool. Scoop out the cooled muffins with a small spoon or apple corer, reserving a “lid.” Set the remaining cake mixture aside. Spoon some of the strawberry filling into the holes and cover with the lid. For the frosting: Carefully melt the white chocolate (e.g., in a double boiler or microwave). Meanwhile, mix the cream cheese with the butter and color with the food coloring. Let the melted chocolate cool slightly and then quickly fold it into the butter and cream cheese mixture. It’s best to fill the mixture into a piping bag fitted with the desired nozzle (e.g., leaf or star nozzle) and refrigerate it for a while until it’s firm enough to pipe (test it occasionally). Then pipe the finished frosting onto the filled muffins and decorate as desired. Tip: You can make cake pops from the cake crumbs from scooping out the cupcakes and any leftover frosting. Mix the two together until you get a malleable mixture, roll them into balls and refrigerate them. Once the mixture has firmed up from cooling, insert a wooden skewer or lollipop stick dipped in chocolate into the ball and then dip the ball into the chocolate. Let it drain briefly, then place it in Styrofoam or a cardboard box and let the chocolate set.