Apricot and marzipan muffins
Preparation
100 g butter | |
175 g sugar | |
1 sachet of vanilla sugar | |
2 eggs | |
250 g white flour | |
2 tsp baking powder | |
1 pinch of salt | |
30 g cocoa powder | |
150 ml milk | |
Soften the butter and beat with the sugar and vanilla sugar until pale and fluffy. Add the eggs then continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder, salt and chocolate powder together and incorporate into the mixture. Stir in the milk. | |
(Pre-)heat cooking space to 160°C with Hot air | |
7 apricots | |
80 g marzipan | |
Halve and stone the apricots. Make 12–14 balls from the marzipan. | |
Spoon the mixture into the muffin cases and place them onto a baking tray. Place one apricot half, skin-side down, in the centre of each muffin and into the hollow of each apricot half place a small ball of marzipan. Put the baking tray into the preheated cooking space. Bake. | |
Put the pastry in | |
Hot air 160°C for 35 Mins |
Tips
With paper muffin cases, use two muffin cases, one inside the other, for each muffin for greater stability.
- Baking tray
- 12–14 muffin cases, ø6 cm
Quantity | Ingredient |
---|---|
1 sachet of | vanilla sugar |
7 | apricots |
1 pinch of | salt |
2 | eggs |
100 g | butter |
175 g | sugar |
2 tsp | baking powder |
150 ml | milk |
250 g | white flour |
30 g | cocoa powder |
80 g | marzipan |
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