Cupcakes with buttercream frosting and cream cheese filling

Ingredients for 1 servings:

• 370 g wheat flour
• 2 eggs
• 190 g sugar
• 190 g margarine
• 200 ml carbonated mineral water
• 1 tsp baking powder
• 100 g cream cheese
• 50 g powdered sugar
• 100 g cream
• 1 pack of cream stiffener
• 400 g powdered sugar
• 300 g butter
• possibly food coloring

Instructions

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

for 24 cupcakes / 2 trays

Combine the flour, eggs, sugar, margarine, sparkling water, and baking powder in a bowl and mix thoroughly with a mixer for at least two minutes. Spoon the batter into baking cups, about one tablespoon of batter per cup, and bake at 180°C (convection oven) for about 20 minutes. Then let the cupcakes stand for a while to cool. While the cupcakes are in the oven, prepare the filling and frosting. For the cream cheese frosting, place the cream cheese, powdered sugar, cream, and whipped cream stabilizer in a new bowl and mix with a mixer until the mixture reaches a creamy consistency. Refrigerate this frosting until ready to use. For the buttercream, combine the powdered sugar and butter, or – if you don’t have a bowl with a splash guard – knead until the mixture reaches a relatively stiff consistency. Now add food coloring for decoration, if desired. Also refrigerate the buttercream. Once the cupcakes have cooled slightly from the oven, cut diagonally all around them until you can remove something resembling an upside-down pyramid. Set these aside for now. Place a teaspoon of cream cheese frosting into each of the resulting holes and then place the corresponding pyramids back on the cupcakes, pointy-end up, and place them back on the cupcakes. Then pipe buttercream onto the cupcakes. If available, use a piping bag with a nozzle. The ingredients for 1 person/serving yield 24 cupcakes or 2 baking trays.