Cupcakes with raspberry and pistachio cream cheese cream

1.

Wash the lemon, rub dry and finely rub the peel. Halve the lemon, squeeze out the juice. Mix the flour and baking powder. Whip the egg, 150 g sugar, vanilla sugar and butter until creamy. Briefly stir in the buttermilk, lemon juice and zest alternately with the flour mixture

2.

Line a muffin tray with 12 hollows with 1 paper baking dish each. Spread the batter in it. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Let muffins rest for about 5 minutes.Carefully remove from the sheet. Let cool down. Place each muffin in another baking dish

3.

Puree the raspberries and strain them through a sieve. Mix with 2 tablespoons of sugar. Mix 250 g of yoghurt with 2 tablespoons of sugar. Approx. Stir in 4 tablespoons of raspberry puree. Finely grind the pistachios in the universal chopper and mix with 250 g yogurt and 2 tablespoons sugar, except for something to sprinkle. Pour pistachio cream and raspberry cream onto the muffins with an ice cream scoop. Decorate with raspberry puree and ground pistachios

4.

Wait approx. 1 1/2 hours