Giotto cupcakes

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 bag of vanilla sugar
• 2 eggs
• 200 g flour
• ½ pack of baking powder
• 1 cup milk
• 1 ½ pack of confectionery (Giotto, 6 sticks)
• 1 bar of chocolate (nougat chocolate)
• 1 cup of cream (200 g)
• 250 g low-fat curd cheese
• 2 bags of vanilla sugar
• 100 g hazelnuts, chopped
• 2 stalk(s) Confectionery (Giotto)

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Cream the butter with the sugar and a sachet of vanilla sugar until fluffy. Then add the eggs and continue beating. Mix the baking powder into the flour and add it to the batter alternately with the milk until a creamy consistency is achieved. Unwrap a packet of Giotto, crush it in a bowl, and mix it into the batter. Chop the nougat chocolate and add it to the batter. Fill the muffin tins so that they are 2/3 full. Then place a Giotto ball in each muffin tin. Bake for 15-20 minutes at 190°C (375°F). For the topping, whip the cream until stiff peaks form, using cream stabilizer if desired. Fold in the low-fat quark and season with vanilla sugar. It should still taste slightly tart, but not too much. Decorate the cooled muffins with the topping. Place another Giotto ball on top of each one and sprinkle with the chopped hazelnuts.