Yogurt cupcakes with light quark cream topping

Ingredients for 1 servings:

• 1 pot of natural yogurt (150 g)
• 2 eggs
• 1 cup of oil
• 1 ½ cups sugar
• 1 bag of vanilla sugar
• 3 cups flour
• 1 tsp baking powder
• 1 pack of chocolate (chocolate drops 50 – 100 g), baking-proof or chocolate, chopped
• 1 cup of whipping cream or Cremefine (250 ml)
• 250 g low-fat curd cheese, drained or squeezed in a cloth
• 1 sachet of vanilla sugar
• 1 ½ tsp gelatin (instant gelatin)
• n. B. Powdered sugar (approx. 1 – 3 tbsp)
• some jam or syrup, if desired
• Paper cups

Instructions

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

A light topping with no butter, no cream cheese, and less sugar. The ingredients are measured in a yogurt cup.

Beat the yogurt, eggs, oil, sugar, and vanilla sugar until thick and foamy. Briefly fold in the flour mixed with the baking powder and the chocolate chips (do not stir too much). Pour the batter into the paper baking cups, filling them about 2/3 full. Bake at 160°C (top/bottom heat) for about 25 minutes. In the meantime, you can prepare the topping. You can drain the quark the day before in a sieve lined with a cloth. If you want it to go faster, place the quark on a clean kitchen towel (kitchen paper works too), wrap it up, and press lightly, unwrap it again, place it on a dry part of the towel, wrap it up again, and press. The towel will draw out some of the liquid. Whip the cream with the vanilla sugar and 1.5 tsp instant gelatin until stiff peaks form. Stir in the squeezed or drained quark. The flavor and color of the cream can be varied by adding a little jelly (at room temperature, stirred until smooth) or a little brightly colored syrup. Sweeten with powdered sugar at the end; simply taste and briefly stir in the powdered sugar with a mixer to taste. The amount doesn’t affect the consistency of the mixture. Decorate the cooled cupcakes with the cream. The cream is easy to pipe with a piping bag.