Ladybug-muffins
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 125 g butter
- 100 g marzipan
- 75 g cane suar, brown
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 3 egg (s)
- 125 g flour
- 1 teaspoon, heaped baking powder
- 120 g chocolate flakes
- 24 chocolate - Mikado sticks
- Food coloring, red
- some water
- Icing Sugar and Mini M & M`s
Print Recipe
Pin Recipe Instructions
- Beat the butter with the marzipan mixture on the highest setting until smooth. Gradually stir in the brown sugar, vanilla sugar and salt. Stir until a bound mass has formed.
- Gradually stir in the eggs (each egg about half a minute). Mix the flour and baking powder, sieve and stir briefly in portions on a medium setting. Finally fold in the chocolate flakes.
- Divide the batter into 12 well-greased muffin cases and place on the wire rack in the oven. Preheat the oven at about 180 degrees and bake for about 20 minutes. After baking, let the muffins stand for 10 minutes, remove them from the molds and let them cool.
- Sift the powdered sugar and mix with a little water until it has a very thick consistency. Stir in enough red food coloring until the icing is really nice red. Spread on the muffins and leave out where you want the head to be.
- With a few chocolate leaves, draw the middle line between the wings. Put the dark brown-black mini M & M`s as dots on top. Break off the top of the mikado sticks and prick in as a feeler. Decorate colorfully on a tray (e.g. flower meadow).
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