Elderberry-Strawberry Cupcake - Deliciously fresh and juicy

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Butter, soft	150g
Sugar	75g
vanilla sugar	1 pk.
Eggs	3
Flour	75g
ground almonds	125g
baking powder	2 Tea spoons
Organic lemon (zest)	1
Lemon juice	1 tbsp
Elderflower syrup	3 tbsp

For the filling

Strawberries

1

For the topping

Whipped cream	300g
Sugar	1 tbsp
San-apart	2 Tea spoons
Double cream cheese	300g
Sugar	2 tbsp
Elderflower syrup	2 tbsp
Strawberries	100 g

For decoration

Strawberries	12
Chocolate

Let's go...

Dough
Preheat oven to 180 degrees top and bottom heat.

For the dough, beat the butter, sugar and vanilla sugar in a food processor until fluffy. Add the eggs one at a time while stirring. In a second bowl, mix the flour, baking powder and almonds and stir into the egg cream. Add the elderflower syrup, lemon zest and juice and mix everything well. Line the muffin tin with paper cases and fill 2/3 full with the dough. Then press in the CUCAP or position it using the centering aid and bake for 20 minutes.

For the topping, whip the cream with sugar. Then add Sanapart and whip the cream until stiff. Puree the strawberries and stir in a separate bowl with the cream cheese, elderflower syrup and sugar until smooth. Fold the cream cheese mixture into the cream and stir carefully. Allow the topping to cool slightly.

If you like, you can melt chocolate and dip the strawberries in it.

Pipe some topping into the recess, insert a strawberry and place the topping on top again. Now the chocolate strawberries can be placed on the cupcake.

TIP
Do you want to make muesli that will keep for longer? Simply bake the dough in jars and only fill them when needed. Jam goes wonderfully with this. If you have vanilla ice cream at home, just put some on top. Yummiiii