Plum Cinnamon Cupcakes

For the plum cinnamon cupcakes, beat eggs, sugar and cream until frothy. Fold in flour and nuts, pour into cupcake molds and bake at 180 °C.

For the topping, cook plums in a little liquid. When they are nice and soft, puree them finely with a hand blender. Allow to cool. Meanwhile, soak the gelatine in water.

Whip the cream with sugar (100 g is a guideline). If the plums are very sweet, I would take less) beat until stiff and mix with the smoothly stirred curd.

Dissolve the gelatin in some pureed plums and stir into the whipped topping mixture when it is properly tempered. Then fold the cooled plums into the mixture as well.

Refine with ground cinnamon to taste. Put the mixture in a cool place. Place the cooled cakes in paper molds and pipe the topping mixture on top.

Sprinkle with chocolate shavings (other decorations are also possible) and serve for endless enjoyment.

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