Lemon cupcakes with three cream cheese toppings

Ingredients for 1 servings:

• 3 eggs, size M
• 70 g sugar
• 1 tsp, leveled baking powder
• 100 g flour
• 1 egg yolk
• 1 pack of sugar (lemon)
• 300 g double cream cheese
• 2 tbsp powdered sugar, sifted
• 2 tsp jam (raspberry), preferably without seeds
• 2 tsp jam (forest fruit), preferably without seeds
• 2 tsp jam (apricot)
• n. B. food coloring

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

light and airy, sweet temptation, makes 12 pieces

For the batter: Beat the three eggs and the egg yolk in a bowl until frothy. Gradually add the sugar and lemon sugar. Beat together again on high speed. Mix the flour and baking powder and add to the mixture. Preheat the oven to 180°C fan/convection oven or 200°C conventional/top/bottom heat. Place the muffin cups on the baking tray and spread the batter evenly. I make between 11-12 muffins or 16 mini muffins. Place the tray in the oven and bake for 15 minutes. Then let the muffins cool first, otherwise you risk the cream running. For the topping: Beat the cream cheese with the powdered sugar until you have a mixture that has the consistency of stiff cream. Then divide the mixture into three portions. Add each of the three jams, one portion at a time, and mix. Now either refrigerate the mixture and use it for decorating later, or pipe it onto the muffins as desired using a piping bag. You can also mix the topping the day before and refrigerate it until ready to use. The cupcakes can easily “survive” for two hours without refrigeration. I’ve had them stand on the cake buffet table for longer than that once without the cream running. Of course, you can decorate these sweet little cakes as you wish.