Summary

Ingredients

For the dough:

• 1 cup natural yogurt (50 g)
• 2 egg (s)
• 1 cup oil
• 1 ½ cup sugar
• 1 bag vanilla sugar
• 3 cups flour
• 1 teaspoon Baking powder
• 1 packet chocolate (chocolate droplets 50 - 00 g), baking proor chocolate, chopped

For the cream:

• 1 cup whipped cream or Cremefine (250 ml)
• 250 g low-fat quark, drained or squeezed into a towel
• 1 sachet vanilla sugar
• 1 ½ teaspoon gelatine (instant gelatine)
• powdered sugar (approx. 1 - 3 tablespoon)
• some jam or syrup, possibly
• Paper cases

Print Recipe Pin Recipe

Instructions

1. Beat the yogurt, eggs, oil, sugar and vanilla sugar until thick and frothy. Briefly fold in the flour mixed with baking powder and the chocolate droplets (do not stir much). Pour the dough into the paper cases, about 2/3 full. Bake at 160 ° C (top / bottom heat) for about 25 minutes.
2. During this time you can prepare the topping. The quark can be drained the day before in a sieve lined with a cloth. If you want it to go faster, put the quark on a clean kitchen towel (kitchen paper is also possible), wrap and squeeze a little, unwrap again and place on a dry part of the towel, wrap again and squeeze. The cloth pulls out some of the liquid.
3. Beat the cream with the vanilla sugar and 1.5 teaspoons of instant gelatine until stiff. Stir in the squeezed or drained quark.
4. The cream can be varied in taste and color by adding a little jelly (room temperature, stirred until smooth) or a little syrup with a strong color.
5. At the end, it is sweetened with powdered sugar, just try and stir in the powdered sugar briefly with the mixer. The quantity is not decisive for the consistency of the mass.
6. Decorate the cooled cupcakes with the cream. The cream can be easily injected with the piping bag.