Muffin cakes with two cream fillings

Ingredients for 1 servings:

• 150 g butter, soft
• 140 g sugar
• 190 g flour
• 1 pinch of salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ tsp baking powder
• 0.3 tsp baking soda
• 6 tbsp raspberry juice
• 150 g cream cheese
• 200 g cream
• 4 packs of cream stiffener
• 150 g cream
• 100 g dark chocolate
• 1 pack of cream stiffener
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

for a 12-cup muffin tray

Preheat the oven to 170°C (top/bottom heat). Mix the butter, sugar, salt, and vanilla for about 5 minutes, until the butter turns light white. Beat in each egg, one at a time, for 30 seconds. Mix the dry ingredients and stir into the butter mixture. Spoon the batter into a muffin tin lined with cups. Bake in the preheated oven on the middle rack for about 20 minutes. Meanwhile, to make the raspberry cream, season the cream cheese with powdered sugar and stir in the raspberry juice. Add the cream and cream stiffener to the cream cheese and whip until stiff peaks form. To make the chocolate cream, bring the cream to a boil on the stovetop. Turn off the heat, add the broken chocolate to the cream, and stir until no pieces remain. Transfer to a bowl and cover. Refrigerate for at least two hours. Let the muffins cool, then cut them in half on the sides. Pipe the chocolate cream onto the bottom layer using a piping bag. Place the second layer on top and pipe the raspberry cream on top. Place the third layer on top. If there’s any leftover cream, pipe it on top. It’s best to refrigerate it again afterward.