Beaver Cupcakes

Summary

Prep Time	30 mins
Cook Time	25 mins
Total Time	55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the topping:

200 g butter, soft
200 g powdered suar, sifted
100 g chocolate couverture, dark

For decoration:

12 biscuit (s) (chocolate biscuit tongues) for the beaver tail
24 sweets (chocolate chips), brown for the ears
12 sweets (chocolates), red ones for the noses
24 sweets (chocolates), white for the eyes
12 candy (s) (chewy candies), white for the teeth
1 tube food coloring (sugar writing), black for the pupils and teeth

Instructions

Preheat the oven to 175 ° C top / bottom heat (convection: 150 ° C). Line a muffin tin with paper liners.
For the dough, first mix the flour and baking powder together. Whisk the egg. Use the mixer to stir in the sugar, vanilla sugar, butter, buttermilk and a pinch of salt into the beaten egg. Now fold the flour-baking powder mixture into the sugar-butter-egg mixture with a mixer.
Distribute the dough evenly on the 12 molds and bake on the middle rack for about 25 minutes. Then leave to cool on a wire rack.
In the meantime, for the topping, melt the couverture in a water bath, stir until creamy and allow to cool again. Stir the butter until creamy, stir in the chocolate and whip in the sifted powdered sugar until airy. Now fill the topping into a piping bag and use it to decorate the already cooled cupcakes.
Use the sugar script to draw pupils on the white chocolate lentils and paint the caramels (if necessary cut and) with the sugar script so that two teeth come out at the end. Finally, distribute the decoration ingredients on the topping.

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