Yeast Dumpling Cupcakes

Summary

Prep Time	45 mins
Cook Time	25 mins
Total Time	2 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the topping:

Instructions

Makes 14-16 pieces.
Preheat the oven (175 ° C or / bottom heat, 160 ° C convection).
Beat eggs, sugar, vanilla sugar and salt with the mixer for several minutes until frothy.
Add the sour cream and vegetable oil and stir vigorously again. The result is a very fluffy, light yellow mass.
Mix the flour and baking powder, sift into the mixture and carefully fold in using the switched-off mixer. If you can still see lumps, you can stir briefly on a low level.
Pour the batter into a greased or lined muffin tin. Fill each mold about 2/3 full. It will be about 14-16 muffins.
Bake at 175 ° C top / bottom heat for approx. 20 - 25 minutes. Make a chopstick test. When no more liquid batter sticks to the wooden stick, the muffins are ready. Take the muffins out of the mold and let them cool down.
For the topping, stir butter, powdered sugar, vanilla sugar and salt at room temperature for several minutes. Mix sour cream, mascarpone and cream cheese carefully by hand, then briefly (max. 10 seconds, otherwise it will become liquid and can no longer be saved!) With the hand mixer.
Fill the topping into a piping bag with a large, round nozzle (13mm diameter). Alternatively, you can use a freezer bag and cut off a corner at the bottom.
Sprinkle a donut on each muffin. Put a teaspoon of plum jam in the center of each ring. Now sprinkle a topping topping around the plum jam and a dollop of topping on top so that the plum jam can no longer be seen.
Take a small handful of poppy seeds and roll a cupcake in it. You can press something against the topping with the poppy seed hand and form a dome. It is best not to hold the cupcakes upside down, but at an angle of 45 ° - 90 °.
Finally dust with powdered sugar.

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