Recipe for Fruity & Spicy Cupcakes

Preheat the oven to 180°C. Mix the flour, baking powder, baking soda, and salt.

In another bowl, whisk the whole eggs until pale. Add the sugar and whisk again. Then pour in the oil and vanilla, mixing well.

Now add the flour and the milk in two parts and whisk until you obtain a smooth mixture. Prepare a cupcake tray by placing paper liners, then fill them up to 2/3. Bake for 15 minutes at 180°C (the tip of a knife should come out clean from the biscuits).

While the cookies are baking and cooling, prepare the filling and decoration. Mix the strawberry jam with ground ginger, then combine the apricot jam with grated tonka bean (adjust the amount of spices to your taste).

Whip the cold cream with a mixer and then add the powdered sugar. Place the cream in a piping bag, for example, and set aside in the fridge. Knead the fondant to soften it, then cut it into 2 parts. Add a few drops of red coloring to the first part, and a few drops of red and yellow coloring to the second to achieve orange, and knead until you get even colors. Roll them out and cut out small decorations using a cookie cutter.

Using a large metal piping tip or a small spoon, cut a lid on top of the biscuits. Fill the cavity with jam and then gently place the lid back on.

To finish, decorate the cupcakes by covering them with whipped cream, then add red decorations for the strawberry/ginger cupcakes and orange for the apricot/tonka cupcakes. All that's left to do is enjoy!