Easter Bunnies Made from Muffins
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 muffin (s)
- 12 ladyfingers (sponge fingers)
- 50 g marzipan paste
- 200 g powdered suar (powdered suar)
- some lemon juice and / or water
- some chocolate icing, black and / or white, melted
- 12 ball / n chocolate decoration (small chocolate decoration balls)
- 26 toothpicks
Print Recipe
Pin Recipe Instructions
- Any muffin batter can be used for the muffins, but it should be a batter that forms a flat surface and no crusts. The muffins must be completely cooled before processing and can also be made a day in advance.
- Preparing the ears and paws:
- For the ears, cut the lady fingers in half with a knife. Stick a whole toothpick in each half. Use the icing sugar and the lemon juice / water to create a sugar glaze by heating. Use a teaspoon to spread a strip of icing on each ear and let it dry briefly.
- For the paws, form small balls with a diameter of approx. 0.5 - 1 cm from the marzipan. Slightly press the balls apart between your thumb and forefinger so that an oval or teardrop-shaped plate is created. Using a toothpick with the chocolate icing, paint the toes and balls of the feet on the marzipan paws and let them dry briefly.
- Assembly:
- The glazing and assembly of the rabbits must be done relatively quickly so that all parts stick to the icing.
- Spread the warm icing over the surface of a muffin with a brush. The icing should not be too thick, add a little water if necessary. Press two paws closer to the bottom of the muffin on the icing. For the nose, press a small chocolate decoration ball into the middle of the muffin. Put two ears in the muffin.
- Let the Easter bunny dry briefly.
- Use a toothpick with the chocolate icing to paint the rabbit`s face e.g., eyes, mouth, whiskers. Let everything dry again briefly and the Easter bunnies are ready.
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