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🍰 Mandarin Cupcakes

309 kcal · 30 min · 4 servings

Ingredients

• 2 unpeeled mandarins
• 150 g butter
• 120 g sugar
• 2 tbsp vanilla sugar
• 4 eggs
• 200 g flour
• 1 tsp baking powder
• 350 g mandarin (can)
• 200 g quark
• 1 vanilla pod (pulp)
• 2 tbsp sugar
• 100 ml whipping cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Line the cups of a muffin tin with paper liners.
3. 3. Wash the mandarins under hot water and pat them dry.
4. 4. Finely grate the zest from one mandarin.
5. 5. Squeeze the juice from this mandarin.
6. 6. Beat the butter with the sugar and vanilla sugar until fluffy.
7. 7. Whisk the eggs with the mandarin juice and the zest.
8. 8. Fold in the flour mixture (flour and baking powder) into the butter mixture.
9. 9. Stir the batter well until smooth.
10. 10. Fill the paper liners halfway with the batter.
11. 11. Drain the mandarin segments well.
12. 12. Set aside 12 segments for decoration.
13. 13. Top the batter in the cups with the remaining mandarin segments.
14. 14. Place the remaining batter on top of the mandarin segments.
15. 15. Bake the cupcakes for approx. 25 minutes until golden brown.
16. 16. Remove the cupcakes from the oven and let them cool on the tray.
17. 17. Mix the quark with the vanilla seeds and sugar until creamy.
18. 18. Whip the cream until stiff.
19. 19. Fold the whipped cream into the quark mixture.
20. 20. Peel the zest of the remaining mandarin using a vegetable peeler.
21. 21. Cut out small circles from the zest.
22. 22. Fill the cream into a piping bag with a star nozzle.
23. 23. Pipe the cream onto the cooled cupcakes.
24. 24. Top the cupcakes with the reserved mandarin segments.
25. 25. Sprinkle the cupcakes with the zest circles.

Nutrition per serving

• kcal: 309
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 35 g