Summary

Ingredients

• 100 g suar
• 2 egg (s)
• 1 pinch (s) salt
• 100 ml oil
• 100 ml milk
• 200 g almond (s), rated
• 2 packs custard powder, gluten-free
• 1 pinch baking powder, gluten-free
• 200 g chocolate (Yourette)
• 200 g double cream cheese
• 1 packet cream
• 30 g powdered suar

Print Recipe Pin Recipe

Instructions

1. First preheat the oven to 180 ° C and place paper cases in a muffin baking tray.
2. Finely chop 2/3 of the Yogurette bars. Save the rest to decorate the cupcakes with later.
3. Beat the eggs, sugar and salt until frothy. Gradually add the oil and milk. Mix the almonds, custard powder and baking powder in a bowl and then add the liquid ingredients. Stir everything briefly until it is just mixed. Fold in half of the chopped yogurette pieces. Pour the dough into the molds and bake for about 15-18 minutes.
4. In the meantime, prepare the topping. To do this, whip the cream cheese with the powdered sugar. Whip the cream until stiff and fold into the cream cheese. Add the remaining pieces of Yogurette. Chill the topping.
5. As soon as the cupcakes are fully baked and cooled, sprinkle them on the cupcakes and decorate with the rest of the yogurette as desired.