The mini-treats perfect for adults and children alike. 


  • Cupcake molds

  • Batter:

  • 4 eggs

  • 300ml sugar

  • 400ml flour

  • 2 tsp baking powder

  • 100ml oil

  • 175ml milk

  • 1 bag frozen blueberries

  • Quark frosting:

  • 100 g baking margarine, room temperature

  • 1 tbs butter, room temperature

  • 400ml icing sugar

  • 4 tbs quark, room temperature

  • 1 tbs cream cheese, room temperature

  • vanilla seeds

  • Blueberry jam:

  • 150ml frozen blueberries, melted

  • 75ml sugar

  • 25ml water

  • 5 tbs lemon juice

  • a pinch of cardamom

  • a splash of vanilla flavour


  • 1.

    Prepare the cupcake batter.

  • 2.

    Mix sugar and butter together. Add flour and baking powder and keep mixing. Then add milk and oil. Pour into cupcake molds in layers: first batter, then a teaspoon of blueberries and batter again. Bake in 180°C oven for 10–15 minutes, depending on the size of the molds.

  • 3.

    Prepare the quark frosting.

  • 4.

    Mix icing sugar, butter and margarine together. Add cream cheese, quark and vanilla seeds. Stir into a smooth mass.

  • 5.

    Finally, prepare the blueberry filling.

  • 6.

    Put all ingredients in a saucepan and let the mixture boil until it stiffens a little.

  • 7.

    Spread the quark frosting on top of the cupcakes. Then finally, the blueberry jam, once it has cooled.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 311kj
  • Fat Total 13g
  • Saturated Fat 2g
  • Protein 3g
  • Carbohydrate 44g
  • Sugar 33g
  • Sodium 123mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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