Colorful Cupcakes

Ingredients

• 100 g butter
• 150 g whole cane sugar
• 2 Eggs
• Salt
• 250 g spelt flour Type 1050
• 2 tsp Baking powder
• 1 tsp lemon zest
• 150 ml milk
• 1 Vanilla bean
• 100 g quark
• 120 g cream cheese
• 50 g powdered sugar (from whole cane sugar)
• zucchini pearls (optional)
• food coloring (e.g., blue, yellow, red)

Instructions

1. 1.

   Cream butter with whole cane sugar. Gradually fold in eggs with a pinch of salt. Mix spelt flour with baking powder. Wash lemon hot, grate zest and add to the dry mix. Alternately stir flour mixture into the butter batter with milk.

2. 2.

   Fill the batter into a greased muffin tin if needed and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes.

3. 3.

   Meanwhile, beat butter and whole cane sugar until fluffy, then fold in cream cheese. Whisk in powdered sugar until spreadable.

4. 4.

   Split the vanilla bean lengthwise, scrape out seeds with a knife and stir into the frosting. Divide the mixture into thirds and color each with red, yellow, and blue food coloring.

5. 5.

   Remove cupcakes from oven, cool, release from tin. Spread frosting on top, garnish with optional zucchini pearls, and serve.