Cherry Muffins filled with real German butter cream

Variation of: Kathi’s Marvelous Bavarian Tart

You will need:
1 package of Kathi’s Marvelous Bavarian Tart
For the dough: 3 eggs, 6 oz (170g) butter or margarine, 3-4 tbsp milk, 1 jar of sour cherries (drained weight approx. 6 oz (170g))
For the filling: 8 fl oz (220ml) milk, 5 oz (150g) softened butter

Baking Pan:
muffin pan for 12 large muffins

Baking Time:
approx. 30 minutes



Instructions:

1. Preheat oven to 360°F (180°C). Generously grease and lightly flour the muffin pan.
2. Drain the sour cherries very well.
3. Put the base mix into a mixing bowl. Add eggs, softened butter or margarine and 1 to 2 tbsp milk. Blend slowly together, using a mixer. Then beat it creamy on high-level for 3-4 minutes.
4. Separate the batter into 2 equal halves and set ½ in a separate bowl aside. Take the other half, add the cocoa and 1 tbsp milk and blend it again.
5. Fill the muffin pan alternating the yellow and cocoa batter. Finally, spread the sour cherries on top and gently press in.
6. Bake in preheated oven for about 30 minutes. Cake is done when toothpick inserted in the center comes out clean.
7. Cool in pan on a wire rack.
8. Meanwhile prepare the filling. Beat the softened butter to a white fluffy foam. In another bowl, stir the milk with the mix for the filling and gently fold in the beat butter.
9. Remove muffins from pan and put them on a plate. Now cut off the tops of the muffins with a knife and set them aside.
10. Fill the butter cream in an icing bag to generously bespatter the bottom half of the muffins with it. Finally, put the muffin tops back on.