Easter Cupcakes
The hazelnuts, pistachios and almonds from the marzipan provide a high vitamin E content and they bring many unsaturated fatty acids. A truly successful combination: the more of these valuable fats you take in, the more vitamin E is needed - the fat-soluble vitamin protects the sensitive fatty acids from undesirable chemical processes.
Hazelnut allergy sufferers can replace the nuts with almonds or pine nuts if they are tolerated.
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 297 mg | (7 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 4 eggs
- 10 slices whole wheat cracker (About 100 g)
- 1 lemon
- 2 Apple (each about 150 grams)
- 7 ozs ground Hazelnuts
- 5 ozs brown sugar
- 2 tsps Baking powder
- 2 ozs Honey marzipan
- ½ tsp cocoa powder
- 9 ozs Buttermilk quark
- 2 Tbsps powdered sugar (about 20 grams)
- 2 ozs chopped Pistachio
Preparation steps
Separate eggs. Put whites in a tall vessel and yolks in a large bowl. Beat egg whites with a hand mixer until stiff and set aside.
Process the crackers in a mini processor into fine crumbs. Rinse lemon in hot water, wipe dry and finely grate the zest. Cut the lemon in half and squeeze.
Rinse apples, wipe dry and grate coarsely. Add to the egg yolk with cracker crumbs, hazelnuts, brown sugar, baking powder, lemon zest and 2 tablespoons of lemon juice.
Beat apple mixture with hand mixer. Fold in beaten egg whites with a rubber spatula.
Line 12 cups of a muffin tin with baking papers. Divide batter among cups and smooth surface with the back of a spoon.
Bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until a wooden skewer inserted in middle of cupcakes comes out clean, about 25 minutes. Remove from the oven and allow to cool completely in tin on a wire rack for about 35 minutes.
Meanwhile, knead marzipan with cocoa powder and roll out to about 3 mm (approximately 1/8 inch) thick with a rolling pin. Cut out bunnies with a small cookie cutter.
Beat crème fraiche with powdered sugar and 1-2 tablespoons lemon juice until creamy with hand mixer. Spread about 1 tablespoon of the frosting on each of the cooled cupcakes and sprinkle with pistachios. Garnish with marzipan bunnies and serve.