Green Cup Cake

For the green cupcake, beat the eggs until very foamy (until the foam becomes quite light). Then successively stir in the oil, sugar and vanilla sugar, pumpkin seeds and flour. Finally, fold in the sour cream.

Line a loaf pan with baking paper or grease it, pour in the mixture and bake at 180 °C for about 45 minutes (varies depending on the tube, best to try with a toothpick).

Spread the finished green cup cake thinly with apricot jam, cover with chocolate icing and sprinkle with chopped pumpkin seeds to taste.

Preparation Tip:

If you like, you can also stir additional cocoa powder into the batter to make it more chocolatey, but then the green color won't come out.

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