Giotto Cupcakes

Summary

Ingredients

For the dough:

• 125 g butter
• 125 g suar
• 1 bag vanilla sugar
• 2 egg (s)
• 200 g flour
• 0.5 ½ pack baking powder
• 1 cup milk
• 1 ½ pack confectionery (Giotto, 6 sticks)
• 1 bar chocolate (nougat chocolate)

For the topping:

• 2 cups cream
• 500 g low-fat quark
• 4 sachets vanilla sugar
• 100 g hazelnuts, chopped
• 0.5 ½ pack confectionery (Giotto 2 sticks)

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Instructions

1. Beat the butter with the sugar and a bag of vanilla sugar until frothy. Then add the eggs and keep stirring. Then mix the baking powder into the flour and add to the dough alternately with the milk until it has a creamy consistency. Then unpack a pack of Giotto, mash it in a bowl and mix it with the batter. Also chop the nougat chocolate and add it to the batter.
2. Pour the batter into the muffin tins so that they are 2/3 full. Then put a Giotto ball in each muffin tin. And bake for 15-20 minutes at 190 degrees.
3. For the topping, whip the cream until stiff, if desired also with cream stabilizer. Fold in the low-fat quark and season with the vanilla sugar. It should still taste a bit sour, but not too much. Then decorate the cooled muffins with the topping. Put another Giotto ball on top and sprinkle with the chopped hazelnuts.