Summary

Ingredients

For the dough:

• 100 g butter, soft
• 100 g suar
• 2 egg (s)
• 100 g flour
• 0.5 teaspoon ½ baking powder
• 1 tablespoon cocoa powder
• 0.5 ½ glass sour cherries or 30 fresh pitted cherries
• some fat for the shape

For the topping:

• 1 packet vanilla pudding powder
• 100 g suar
• 0.5 liter ½ milk
• 150 g butter
• 1 tablespoon rum or some rum flavor can be left out depending on your taste

For the set:

• 200 g cake icin, dark
• 1 cup yogurt (monster cheek crackling yogurt) or bag crazy dips lollipops

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Instructions

1. Since the crackling powder cannot be bought separately, it has to be taken from either a crackling yoghurt or a dip lollipop to create the crackling effect on the mini Danube waves.
2. Cook the pudding for the buttercream for the topping before starting the batter for the cupcakes.
3. Carefully grease the mini cupcake baking pan (mini cupcakes, dia approx. 4 cm) and preheat the oven to 170 °. Drain the cherries.
4. For the dough:
5. Beat the softened butter with the sugar until frothy. Gradually add the eggs. Mix the flour with the baking powder and sieve on the dough. Stir everything. Halve the dough and put one half in a piping bag. Fill the baking tins about 1 cm high with the dough (also works with a teaspoon).
6. Sieve the cocoa on the other half of the batter and stir in. Also fill the dark dough in a piping bag and distribute it evenly on the light dough (you can also do this with a teaspoon instead). Press a cherry in the middle of each cupcake well.
7. Bake the cupcakes on the middle rack for 10 to 15 minutes at 170 degrees. Then leave to cool on a wire rack.
8. For the topping:
9. Prepare a pudding according to the package instructions with 40 g sugar and 500 ml milk. (Only half of the pudding is needed for the buttercream on the mini Danube waves.) Stir it cold or put a cling film on it so that no skin forms.
10. For the buttercream, use a whisk to stir the rum into the cooled custard (if desired). It doesn`t matter if there are lumps in the pudding. Then cut the cold butter into small cubes and beat with the sugar until frothy. Add the vanilla pudding spoon by spoon and keep stirring. The mass should be sprayable and retain its shape. Chill a little in an emergency.
11. Then fill the buttercream into a piping bag with a round nozzle (the nozzle is not essential and can also be varied or left out). Use the piping nozzle to form small heaps of buttercream on top of the cupcakes.
12. For the set:
13. If the cake icing is not in a mug from the start, pour it into a coffee mug and melt it in a water bath.
14. To coat the mini Danube waves, skewer a cupcake on a skewer and dip it upside down in the cake icing. Then place on a wire rack and sprinkle with the crackling powder while the glaze is still moist.