Gluten-free cupcakes with Yogurette

Ingredients for 1 servings:

• 100 g sugar
• 2 eggs
• 1 pinch of salt
• 100 ml oil
• 100 ml milk
• 200 g almonds, grated
• 2 packs of vanilla pudding powder, gluten-free
• 1 pinch of baking powder, gluten-free
• 200 g chocolate (Yogurette)
• 200 g double cream cheese
• 1 pack of cream
• 30 g powdered sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 53 minutes

First, preheat the oven to 180°C and place paper baking cups in a muffin tin. Finely chop two-thirds of the Yogurette bars. Reserve the rest to decorate the cupcakes later. Beat the eggs, sugar, and salt until frothy. Gradually add the oil and milk. Mix the almonds, custard powder, and baking powder in a bowl, then add the wet ingredients. Stir briefly until just combined. Fold in half of the finely chopped Yogurette pieces. Pour the batter into the cupcake cases and bake for about 15-18 minutes. In the meantime, prepare the topping. Beat the cream cheese with the powdered sugar until stiff peaks form. Whip the cream until stiff peaks form and fold into the cream cheese. Add the remaining Yogurette pieces. Chill the topping. Once the cupcakes are baked and cooled, pipe onto the cupcakes and decorate with the remaining Yogurette as desired.