Cupcake with white chocolate and Amarena cream cheese frosting plus a sweet surprise

Ingredients for 1 servings:

• 100 g white chocolate
• 100 g butter, melted
• 75 ml milk
• 80 g sugar, fine
• 1 packet of vanilla sugar
• 2 small eggs
• 170 g wheat flour type 405
• 2 tsp baking powder
• 1 pinch of salt
• 12 cherries (amarena cherries), from the jar
• 100 g butter, room temperature
• 4 tbsp syrup from the amaretto cherries
• 200 g icing sugar, more depending on the desired sweetness
• 175 g cream cheese, double cream
• 1 lemon(s), zest
• 3 tbsp lemon juice, freshly squeezed
• e.g. sugar pearls or other ingredients for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

for 12 small cupcakes

Preheat the oven to 160°C (320°F). Cupcake batter: Melt the white chocolate in a double boiler and melt the butter separately in a small saucepan at low temperature. Stir the butter into the melted chocolate. Then add the milk. Set this mixture aside briefly at room temperature. Beat the two small to medium-sized eggs with the vanilla sugar and sugar until very fluffy. Add the sifted flour mixed with the baking powder to the egg and sugar mixture. Then stir in the chocolate mixture. Beat everything well and be sure to add a pinch of salt. Baking: Drain the amaretto cherries and reserve the syrup. Fill muffin cups 2/3 full with the batter. I always use ovenproof silicone cups, which I also place a paper cupcake/muffin liner in. Finally, drop an amaretto cherry into each cup. They should only sink slightly. Bake for 20-30 minutes at 160-170°C. Take them out when they are golden yellow to medium brown; if necessary, test with a wooden skewer. Let cool. Frosting: Beat the softened butter with the amaretto syrup. Then mix in the powdered sugar thoroughly and finally add the cream cheese. Beat everything well again. Season with lemon zest and lemon juice. Refrigerate the finished frosting for 20-30 minutes to firm up. Fill the thoroughly chilled frosting into a piping bag fitted with a star nozzle and pipe onto the cooled cupcakes. Decorate as desired. Mine were decorated with gold and silver pearls and small violet balls.