Summary

Ingredients

For the dough:

• 150 grams sugar
• 100 ml vegetable oil
• 2 egg (s)
• 180 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• some vanilla pulp
• 150 g natural yourt, 3.5% fat

For the filling:

• 150 g jam or jelly

For the frosting:

• 175 g butter, soft
• 175 g powdered suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 175 g double cream cheese, room temperature
• 4 teaspoons peanut butter, creamy

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Instructions

1. Line a muffin tin with 12 paper cases. Preheat the oven to 175 ° C top and bottom heat.
2. For the dough:
3. Mix the sugar and vegetable oil together. Gradually stir in the eggs. Sieve the flour, baking powder and salt and stir in two portions with the yoghurt. Pour the batter into the molds and bake for 20 minutes. When the baking time is up, take the cupkcakes out of the oven and let them cool.
4. For the filling:
5. After cooling, hollow out the cupcakes only in the middle and distribute the jam in them. Then chill.
6. For the frosting:
7. Whip the butter vigorously until creamy white. Sieve the powdered sugar, vanilla sugar and salt and stir into the butter in two portions. Gradually stir in the cream cheese and peanut butter. Do not stir too long. Chill the frosting for approx. 30 minutes.
8. Then fill the frosting into a piping bag and distribute it on the cupcakes. Chill until ready to serve.