Cupcakes with semolina pudding topping

Ingredients for 1 servings:

• 200 g margarine or butter
• 200 g sugar
• 1 pinch of salt
• 3 m.-large egg whites
• 3 medium-sized egg yolks
• 140 g vanilla yogurt
• 220 g flour, sifted
• 100 g soft wheat semolina
• 1 packet of baking powder
• 100 ml milk
• some berries, optional
• 220 ml milk
• 50 g semolina
• 25 g butter
• 300 g berries, e.g. currants or strawberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

moist and especially delicious, makes 24 cupcakes

For the batter, beat the egg whites with the sugar, butter, and salt until frothy. In another bowl, beat the egg yolks with 100 ml of milk and the yogurt until frothy. Fold the egg yolk mixture into the egg white mixture. Stir in the flour, semolina, and baking powder. Mix berries into the batter, if desired. Preheat the oven to 170°C to 180°C. Pour the batter into baking cups and bake for 20 to 25 minutes. Don’t prepare the topping until the cupcakes are finished baking: Boil 220 ml of milk, add the butter, and stir in the semolina. Spoon the semolina mixture onto the muffins and immediately decorate with the berries.