Mini Muffin Advent Calendar recipe
 |
| Mini Muffin Advent Calendar recipe |
For the dough: 2 eggs, ½ cup + 1 tbsp (125 g) butter, ½ cup + 2 tbsp (125 g) sugar, 1 tsp (4 g) vanilla sugar, 1 pinch salt, 1 cup + 3 tbsp (150 g) flour, ½ tbsp (5 g) baking powder, 2–3 tbsp milk, 1 oz (30 g) ground almonds.
For the frosting: 1 egg white, 1 cup (120 g) powdered sugar.For decorating: bright-colored icing in a tube, colorful mini sugar pearls.
Additional: 24 mini paper muffin liners.
Preheat oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 2. Place the muffin liners in the muffin pan.
Carefully crack 2 eggs, one after another, and separate the egg whites from the yolk. In a mixing bowl, beat butter, ⅓ cup (60 g) sugar, vanilla sugar, and salt into a light cream. Slowly fold in the egg yolks. In a second bowl, mix the flour with the baking powder and gently stir in the milk. Using a hand mixer with the whisk attachment, beat the egg whites and the rest of the sugar until stiff peaks form. Slowly fold in the ground almonds. Then fold the almond-egg white mixture into the dough. Next, distribute the dough with a spoon into the paper liners in the muffin pans.
Place the muffin pan on the middle rack of the preheated oven and let bake for 20–25 minutes. Then take it out of the oven and let cool for several minutes. Lift the muffins along with the muffin liners out of the pan and let cool further on a cooling rack. For the frosting, lightly beat the egg whites with a fork, sift in powdered sugar, and mix together. Carefully add 2 tbsp of water until the frosting is a spreadable mass. Coat the mini muffins with the frosting, number them 1–24 using colored tube icing, and while the frosting is still soft, decorate with sugar pearls.
If desired, you can put a special emphasis on muffin no. 24 by using a dark chocolate
glaze.
Comments
Post a Comment