Mandarin Cupcakes

Ingredients

• 2 untreated mandarins
• 150 g butter
• 120 g sugar
• 2 tbsp vanilla sugar
• 4 eggs
• 200 g Flour
• 1 tsp Baking powder
• 350 g canned mandarin
• 200 g quark
• 1 vanilla bean (aroma)
• 2 tbsp sugar
• 100 ml whipping cream

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a muffin tin with paper cups.

2. 2.

   Wash the mandarins hot and pat dry. Grate the peel of one mandarin and squeeze out its juice. Beat the butter with the sugar and vanilla sugar until fluffy. Whisk the eggs with the mandarin juice and zest, then fold in the flour and baking powder. Mix well and spoon half into the cups. Drain the mandarin slices well and set aside 12 for garnish. Spread the remaining batter over the slices and top with the rest of the batter. Bake in the oven for about 25 minutes until golden brown. Remove from the oven and let cool.

3. 3.

   For the cream, mix the quark with the vanilla bean aroma and sugar until creamy. Whip the cream stiffly and fold it in. For the confetti, peel the remaining mandarin with a microplane and cut small circles with a small tip.

4. 4.

   Fill a piping bag with a serrated tip with the cream and spray the cupcakes. Top with the mandarin slices and sprinkle with the confetti.