Summary

Ingredients

For the dough:

• 200 g flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 1 egg (s)
• 150 g quark
• 4 tablespoon milk, possibly a little more
• 2 tablespoon parmesan, or other strong cheese, grated
• 2 spring onion (s), depending on size and taste there may be 3
• Salt, as needed

For the topping:

• 200 g cream cheese
• 2 tablespoon quark
• 150 g smoked salmon
• possibly chives or parsley

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Instructions

1. Preheat the oven to 180 degrees circulating air.
2. Mix the flour, baking powder and baking soda and set aside for a moment. Then mix and stir the egg, quark, milk and grated cheese. Wash the spring onions, cut into thin slices and fold them into the curd mixture. Finally, bring everything together and stir well with a mixer so that there are no more lumps. If the dough is a little too dry, add a little milk, the dough should still be moist.
3. Let the dough rest for about 5 minutes, then pour it into the muffin cups or muffin wells (for those who have a muffin baking tray) and put it in the oven. The cupcakes should be baked for between 20 to 25 minutes (depending on the oven) and then allowed to cool.
4. For the topping, puree the cream cheese, quark and smoked salmon. Attention: I specified 150 g smoked salmon, but I would first puree less with the cream cheese and quark and season to taste and add more depending on the taste. The degree of pureeing also varies according to your choice, sometimes I puree it right through, sometimes I stop beforehand so that there are still a few pieces of smoked salmon in the topping. Either refrigerate the topping until serving or immediately pour it into a piping bag and use it to decorate the cupcakes. You can choose to garnish the cupcakes with chives or parsley.
5. For buffets, parties or simply as a starter with a salad.