Christmas market cupcakes with children's punch and cherry compote

Ingredients for 1 servings:

• 500 g sour cherries from the jar
• 60 g sugar
• 250 ml punch (children’s punch)
• n. B. cornstarch
• 3 eggs
• 3 packets of vanilla sugar
• 70 g powdered sugar
• 80 g butter or margarine, room temperature
• 140 ml milk
• 200 g flour
• ½ pack of baking powder
• 3 tsp cinnamon
• 1 tsp nutmeg
• 1 vanilla pod(s), including the pulp
• 250 g mascarpone
• 90 g powdered sugar
• 100 g cream cheese
• 1 tsp vanilla flavor
• 2 tsp cinnamon powder
• 1 tsp milk
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

for 12 pieces

Children’s Punch Cherry Compote: Drain the cherries, mix with the sugar, and let it soak into the fruit for about 15 minutes. Bring the children’s punch to a boil in a saucepan. Add the sugared cherries and simmer over medium heat for about 10 minutes. Add cornstarch to thicken if necessary. The compote should not be too runny. Muffin Batter: Beat the eggs until frothy, stir in the powdered sugar and vanilla sugar. Add butter/margarine a little at a time. Beat the mixture again until frothy. Add the milk, flour, baking powder, cinnamon, nutmeg (you can use less than 1 teaspoon to taste), and the vanilla bean seeds, and stir in. Pour the batter into paper baking cups or a greased muffin tin. Do not fill the cups more than 3/4 full. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 25-40 minutes (depending on the oven). Allow to cool. Frosting: Whip the mascarpone, cream cheese, and powdered sugar with vanilla extract, cinnamon, and nutmeg. If the frosting is too stiff, stir in 1 teaspoon of milk. Pipe the frosting onto the cooled muffins using a piping bag or a spoon and decorate as desired. Serve the cupcakes with the Kinderpunsch cherry compote. If not consumed immediately, refrigerate and use promptly.