Yogurette cupcakes

Ingredients for 1 servings:

• 500 g strawberries, fresh or frozen
• 2 eggs, size M
• 150 g sugar
• 125 g butter, soft
• 175 g flour
• 120 ml milk
• 2 tsp baking powder
• 1 pinch of salt
• 100 g chocolate drops
• 125 g butter, very soft
• 100 g powdered sugar, sifted
• 250 g cream cheese
• e.g. lemon juice or flavoring

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

makes 12 – 15 cupcakes

First, wash and puree the strawberries. Then, reduce the strawberry puree in a saucepan until the volume has reduced by at least one-third. Allow to cool. Preheat the oven to 180°C (top/bottom heat). Beat the eggs and sugar until fluffy. Then add the softened butter and mix until smooth. Then, stir in the flour, milk, baking powder, salt, chocolate drops, and about half of the strawberry puree. Pour the batter into the muffin tins and bake for about 25-30 minutes. After baking, refrigerate as much as possible. Do not begin preparing the frosting until the cupcakes are completely cool. For the frosting, beat the butter and powdered sugar until very fluffy. The mixture should be almost white. Then, add the cream cheese and the rest of the strawberry puree and stir in. Season to taste with a little lemon juice and/or flavoring. Pipe onto the muffins and garnish with chocolate sprinkles, melted chocolate, and a sliced ​​Yogurette, if desired. If you can’t find strawberries or don’t want to go to the trouble of preserving them, you can also add 3-4 tablespoons of strawberry jam to the batter and the frosting. This tastes delicious, too, but not quite as good as using fresh strawberries.