Summary

Ingredients

For the dough:

• 190 g butter
• 150 grams sugar
• 3 egg (s)
• 190 g flour
• 3 teaspoons baking powder
• 2 Table spoons milk

For the frosting:

• 250 g berries, (frozen)
• 75 grams sugar
• 0.5 ½ pack pudding powder, (vanilla pudding powder)
• 50 ml water
• 125 g butter, room temperature

Also: (for the cream cheese core)

• 100 g cream cheese
• 20 g butter
• 15 g powdered suar
• possibly chocolate, white

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Instructions

1. For the frosting, let the berries thaw (preferably overnight), puree and strain through a sieve. Dissolve the pudding powder with the sugar in the water, bring the puree to the boil and stir in the pudding mixture and simmer briefly. Cover the pudding with cling film to prevent skin from forming and let it cool down.
2. For the cupcakes, first beat the butter and sugar until creamy, then add the eggs. Mix the flour and baking powder and mix in briefly with the milk. Fill the dough into muffin molds and bake at 190 ° C (170 ° C convection) for about 15-20 minutes (depending on the oven) and let cool down a little.
3. In the meantime, stir together the cream cheese, butter and the sifted powdered sugar. Cut small holes in the cupcakes and fill them with the cream cheese cream.
4. When the butter and berry pudding are about the same temperature, fold the pudding into the butter, tablespoon at a time, until a light frosting has formed. Then sprinkle this on the cupcakes and decorate with white chocolate if necessary.
5. Tip:
6. You can also make this recipe with just raspberries, strawberries, blueberries and the like.