Easter Cupcakes

For the Easter tartlets, first preheat the oven to 180-200 °C top/bottom heat (160-180 °C convection oven).

Using a mixer, beat egg yolks, water, 125 g sugar, 1 pkg. vanilla sugar and salt until creamy. Beat egg whites to stiff peaks and add to the mixture. Mix flour, starch flour and baking powder and sift into the mixture. Mix everything loosely.

Cover a greased baking tray with parchment paper, spread the dough on it and bake for 20 minutes on the 2nd rack from the bottom.

Turn out dough onto a damp dish. Remove paper. Allow to cool.

In the meantime, stir curd with remaining sugar, 1 pkg. vanilla sugar, lemon zest and juice. Fold in the dissolved gelatin and refrigerate the mixture.

Whip the cream until stiff, fold into the semi-stiff curd mixture. Cut out 16 tartlets from the sponge cake base, spread half of the tartlets thickly with curd cheese mixture, place the remaining tartlets on top. Spread the sides of the tartlets with curd cheese mixture and sprinkle with pistachios.

Pipe curd on the surface of the Easter cupcakes and garnish with chocolate Easter eggs.

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