Vanilla-currant cupcakes

Ingredients for 12 servings:

• 2 eggs
• 150 g sugar
• 120 g butter, soft
• 2 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 175 g flour
• 120 ml milk
• 2 egg whites, fresh
• 125 g sugar
• 180 g butter, soft
• 170 g jam, blackcurrant

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

For the batter, beat the eggs and sugar until fluffy. Add the butter and mix well. Briefly stir in the baking powder, vanilla sugar, salt and flour, gradually adding the milk. Pour the batter into the paper baking cups and bake in a preheated oven at 180°C for about 30 minutes. For the cream, beat the egg whites and sugar in a boiling water bath until fluffy and the sugar has dissolved. Remove from the water bath and continue stirring for 5-6 minutes, until the mixture has cooled and forms stiff peaks. Gradually beat the softened butter into the egg white mixture using a mixer at medium speed. Continue stirring on the lowest speed for about 2 minutes. Fold in the jam with a spatula. Finally, spread the cream on the cooled cupcakes with a spatula. Tip: Unsprayed mallow flowers are wonderful for decoration; they look really pretty.