Cranberry Punch Cupcakes

Name: Cranberry Punch Cupcakes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Butter or margarine; 225 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 7-10 Tbsp 1|2 packets of baking powder; 75 ml Mulled wine; 250 g Mascarpone; 125 g Schmand; 40 g drained cranberries (glass); 3 TABLESPOONS Cranberry juice (glass); 1 TABLESPOON Lemon juice; 12 Paper baking cups

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Butter or margarine
225 g Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
7-10 Tbsp 1|2 packets of baking powder
75 ml Mulled wine
250 g Mascarpone
125 g Schmand
40 g drained cranberries (glass)
3 TABLESPOONS Cranberry juice (glass)
1 TABLESPOON Lemon juice
12 Paper baking cups

Directions

1
Cream fat, 150 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the mulled wine briefly. Line 12 depressions of a muffin tin with one paper baking tin each. Spread the dough evenly into the hollow. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 25 minutes. Remove from the oven.
2
Let the muffins cool down on a cake rack. Mix mascarpone, sour cream and 75 g sugar and cut in half. Stir into one half cranberry juice and cranberries. Stir lemon juice into the other half. Mix both creams together loosely and spread them on the muffins with a tablespoon. Keep muffins cold until serving
3
Waiting time approx. 1 hour