Cupcakes with raspberry and pistachio cream cheese

Name: Cupcakes with raspberry and pistachio cream cheese
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 untreated lemon; 275 g Flour; 3 TSP Baking Powder; 1 egg (size M); 150 g + 6 tablespoons sugar; 1 package Vanillin sugar; 125 g soft butter; 175 ml Buttermilk; 250 g Raspberries; 500 g Greek cream yoghurt; 50 g crushed pistachio kernels; 24 Paper baking cups

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 untreated lemon
275 g Flour
3 TSP Baking Powder
1 egg (size M)
150 g + 6 tablespoons sugar
1 package Vanillin sugar
125 g soft butter
175 ml Buttermilk
250 g Raspberries
500 g Greek cream yoghurt
50 g crushed pistachio kernels
24 Paper baking cups

Directions

1
Wash the lemon, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Mix flour and baking powder. Beat the egg, 150 g sugar, vanillin sugar and butter until creamy. Alternately stir in buttermilk, lemon juice and zest with the flour mixture
2
Line a muffin tray with 12 troughs each with 1 paper baking tray. Spread the dough inside. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down. Place each muffin in another baking tin
3
Puree the raspberries and pass through a sieve. Mix with 2 tablespoons of sugar. Mix 250 g yoghurt with 2 tbsp. sugar. Stir in about 4 tbsp. raspberry puree. Grind the pistachios finely in the universal chopper and mix them with 250 g yoghurt and 2 tbsp. sugar, except for a little bit for sprinkling. Pour the pistachio cream and raspberry cream onto the muffins using an ice cream scoop. Decorate with raspberry puree and ground pistachios
4
waiting time approx. 1 1/2 hours