Vanilla Cupcakes

Name: Vanilla Cupcakes
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Whipped cream; 1 pack of Dessert sauce powder "Vanilla flavor" (without cooking); 4 Eggs (size M); 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 150 ml Oil; 75 g Flour; 1/2 package Baking Powder; 75 g Cornstarch; 50 g Raspberry Jelly; 400 g Double cream cream cheese; 160 g Icing sugar; 1 TABLESPOON Lemon juice; 7-10 Tbsp Paper baking cups

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Whipped cream
1 pack of Dessert sauce powder "Vanilla flavor" (without cooking)
4 Eggs (size M)
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
150 ml Oil
75 g Flour
1/2 package Baking Powder
75 g Cornstarch
50 g Raspberry Jelly
400 g Double cream cream cheese
160 g Icing sugar
1 TABLESPOON Lemon juice
7-10 Tbsp Paper baking cups

Directions

1
Put the cream and sauce powder into a mixing bowl. Mix with the whisks of the hand mixer, whip briefly at highest setting (becomes very firm). Whisk the eggs, sugar, salt and vanilla sugar with the whisks of the hand mixer until thick and creamy white
2
Add oil and pudding and stir in. Mix flour, baking powder and starch, add and stir in. Line recesses of a muffin tray (12 troughs) with paper baking cups. Spread the dough evenly into the baking cups and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes
3
Remove from the oven, place on a cake rack and allow to cool. Lift the muffins out of the troughs and let them cool on the cake rack
4
Pass the jelly through a fine sieve. Mix the cream cheese, icing sugar, lemon juice and jelly with the whisk of the hand mixer, then whip at top speed
5
With the help of a tablespoon, pour cream of cream cheese as a loose blob onto the cooled muffins
6
Waiting time approx. 1 hour