Spring onion cupcakes with smoked salmon topping

Ingredients for 12 servings:

• 200 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 150 g quark
• 4 tbsp milk, maybe a little more
• 2 tbsp Parmesan or other strong cheese, grated
• 2 spring onions, depending on size and taste you can also use 3
• Salt, as needed
• 200 g cream cheese
• 2 tbsp curd
• 150 g smoked salmon
• possibly chives or parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

the salty version of the sweet cult pastry

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) fan/convection oven. Combine the flour, baking powder, and baking soda and set aside briefly. Then combine the egg, quark, milk, and grated cheese and mix well. Wash the spring onions, finely slice them, and fold them into the quark mixture. Finally, combine everything and mix well with a mixer until there are no lumps. If the batter is a bit too dry, add a little more milk; the batter should still be moist. Let the batter rest for about 5 minutes, then fill muffin cups or muffin wells (for those using a muffin tray) and place in the oven. The cupcakes should bake for 20 to 25 minutes (depending on the oven) and then cool completely. For the topping, puree the cream cheese, quark, and smoked salmon. Note: I specified 150g of smoked salmon, but I would first blend less with the cream cheese and quark, then season to taste, and then add more to taste. The degree of blending also varies depending on your preference; sometimes I blend it all the way through, sometimes I stop before so that a few pieces of smoked salmon are still in the topping. Either refrigerate the topping until ready to serve or immediately fill it into a piping bag and use it to decorate the cupcakes. You can optionally garnish the cupcakes with chives or parsley. For buffets, parties, or simply as an appetizer with a salad.