- 40 g sugar
- 4 × egg(s)
- 240 g yogurt
- 250 g butter
- 1 × sheet(s) of gelatin
- 240 g flour (fine)
- 60 ml lime juice
- 160 g mascarpone
- 170 g chocolate drops
- 340 g brown sugar
- 120 g peanuts
- 50 g peanut butter
- 4 g baking powder
Peanut chocolate cupcakes:
Melt the chocolate (lentils or chopped into pieces) in a pot with the pieces of butter and brown sugar. Next, briefly stir the mixture and allow it to cool.
Stir the eggs until foamy and gradually mix in the lukewarm chocolate/butter/sugar mixture.
Mix the flour with the baking powder and sieve.
Stir the peanut butter, the roasted and roughly chopped peanuts and the flour/baking powder mixture into the chocolate mixture.
Shape the mixture into small muffin moulds and bake for 20 minutes at 180 °C in a preheated convection oven.
joghurt and lime topping:
Soak the gelatin in cold water for a few minutes. Mix the yoghurt, sugar and lime juice.
Heat half of the mascarpone and allow the squeezed gelatin to melt. Next, stir the remaining mascarpone until a creamy mass is formed.
Mix the yoghurt mixture into the mass and pour it through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled iSi Whipper in the refrigerator for a min. of 6 hours.
Shake the iSi Whipper again after cooling and crown the cooled cupcakes with the topping. Enjoy immediately
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.