- For the batter
- 70 grams melted butter
- 2 eggs
- 200 grams sour Whipped cream
- 50 milliliters milk
- 100 grams Oats
- 150 grams Pastry flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 150 grams sugar
- 30 grams ground almonds
For the batter: Combine eggs, sour cream, milk and melted butter in a bowl. Cook oatmeal and stir into batter. Combine flour, baking powder, sugar and ground almonds.
Stir flour mixture into batter until dry ingredients are just moistened.
For the filling: Combine marzipan and milk with a fork.
Grease the wells of the muffin tin with butter and dust with flour.
Add 1 tablespoon of batter into each well. Add 1/2 teaspoon marzipan, then top with remaining batter.
Bake in an oven preheated to 180°C (approximately 350°F) for about 25 minutes. Remove, let cool for a few minutes in the pan, then release and let cool completely.
For the decoration: Knead fondant until smooth. Press onto cupcakes and decorate with sugar decorations. Let set and serve.