Dreamy Cupcakes with Vanilla Buttercream Frosting

Dreamy Cupcakes - Recipe:

cupcakes:

• 120 g cake flour

• 100 g ground/powdered erythritol

• 1 tsp baking powder

• 0,5 tsp salt

• 1 sachet vanilla sugar

• 2 eggs (room temperature)

• 60 g unsalted butter (room temperature, cut into small cubes)

• 1 tbsp olive oil

• 125 ml oat milk

how to:

• blend eggs with erythritol and oat milk until smooth

• mix all other dry ingredients and combine with liquid ingredients

• add butter and olive oil last

• fill into muffin paper cups on a muffin tray (until cups are about 2/3 full)

• bake at 160°C for 15-20 minutes (until golden-brown)

buttercream:

• 100 g unsalted butter

• 60 g Greek yoghurt (room temperature, cut into small cubes)

• 150 g unsweetened thick vanilla pudding (preferably prepared with oat milk)

• 50 g ground/powdered erythritol

• 1-2 pinches of salt

• 2 sachets vanilla sugar

• optional: food coloring, sprinkles for decoration

how to:

• blend all ingredients at room temperature

• add food coloring if desired

• fill into an icing bag with star nozzle

• refrigerate for 10 minutes

assembly:

• ice cupcakes with the buttercream (make sure they are cooled completely before frosting)

• add sprinkles if desired

• refrigerate for at least 30 minutes before serving