Ingredients
- 50 g butter, softened
- 50 g brown sugar
- 1/2 package vanilla sugar
- 1 ts lemon zest
- 1 egg
- 125 g flour
- 1 ts baking powder
- 75 ml milk
- 100 g white chocolate
- 50 g frozen blueberries
- 100 g cream cheese
Preparation
1. Beat the butter with the sugar until fluffy, stir in the vanilla sugar, lemon zest and egg.
2. Mix the flour and baking powder and stir in together with the milk. Carefully stir in half of the white chocolate and blueberries.
3. Grease six muffin cups (approx. 50 ml each) if necessary and pour in the batter. Place in the Softiera insert.
4. Place the pot on the Navigenio and heat on level 6 up to the roasting window, place the Softiera insert with the muffin cups in the pot, cover with the lid and switch to level 2. First bake for approx. 15 minutes.
5. Then put the pot in the inverted lid, the Navigenio on top and switch to low level, bake for approx. 7 minutes until light brown. Let the cupcakes cool.
6. For cream cheese mousse: Finely chop the rest of the white chocolate and melt using the double-boiler method. Mix with cream cheese until creamy; fill into a piping bag with a star tip. Next, pipe onto cooled cupcakes.
Tip
- Decorate cupcakes with blueberries.
This recipe has been tested and approved by AMC.
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