Vanilla cupcakes with marshmallow gimmick
easy
20 mins
20 mins
Ingredients
- 1 Organic Lemon
- 200 g soft butter
- 175 g Sugar
- 1 package Bourbon vanilla sugar
- 7-10 Tbsp Salt
- 4 Eggs (Gr. M)
- 250 g Flour
- 1 package Baking Powder
- 150 g Whole milk yoghurt
- 1 Muffin tray (12 troughs)
- 12 (5 cm Ø) Muffin paper baking cups
- 1 Vanilla pod
- 200 g Double cream cheese
- 2 TABLESPOONS Milk
- 100 g Icing sugar
- 12 Coconut-cherry marshmallows
- 4 TABLESPOONS Coconut flake
Directions
- 1
Line recesses of the muffin tray with paper baking cups. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash the lemon, dab dry and grate half of the peel.
- 2
Whisk butter, sugar, vanilla sugar, lemon zest and 1 pinch of salt with the whisks of the mixer until thick and creamy.
- 3
Stir in the eggs. Mix flour and baking powder. Stir yoghurt briefly into the butter mixture. Spread the dough evenly over the hollows of the muffin tray. Bake in a hot oven for 18-20 minutes. (Not too long!) Take out of the oven and let it cool down.
- 4
Cut the vanilla pod in half lengthwise with a kitchen knife. Scratch out the pulp with the back of the knife. Cream vanilla pulp, cream cheese, milk and icing sugar with the whisk of the mixer.
- 5
Fill the cream cheese freezing in a piping bag with star-shaped spout. Place 1 marshmallow on each muffin and spray the frosting onto the muffins in a circle. Sprinkle with coconut flakes and refrigerate for at least 30 minutes.
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