Cupcakes with Boysenberry Topping

30 min.

10 pcs.

Medium

MAKES 10 CUPCAKES

Ingredients:

3 eggs

100 g sugar

2 teaspoons vanilla sugar

100 g butter

500 ml water

100 g flour

30 g cocoa

1 teaspoon baking powder

4 dessert spoons (about 100 g) DANISH SELECTION orange jam

50 g dark chocolate (chopped)

Topping:

250 ml double cream

4 dessert spoons (about 100 g) DANISH SELECTION boysenberry jam

1 punnet fresh raspberries and/or blackberries

Fresh mint (optional)

Preparation time: 30 Minutes - Baking time: 20 Minutes

Whisk egg yolks, sugar and vanilla until creamy.
Melt the butter and water.
Mix flour, cocoa and baking powder in a bowl.
Gently fold in the egg mixture. Then add orange marmalade and chopped chocolate and finally the melted butter.
Spoon the mixture into 10 cups or cupcake moulds or baking tin.
Bake in the oven at 180°C for 20 minutes.
Leave to cool.
Make topping before serving: Whip cream until firm.
Gently fold in the boysenberry jam.
Decorate the cooled cakes with the whipped cream mixture.
Serve with fresh berries and a little fresh mint (optional).

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