Amaretto cake with sugar buds

Name: Amaretto cake with sugar buds
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 280 g Flour; 2 coated Tsp Baking Powder; 1 TABLESPOON Baking cocoa; 100 g Sugar; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Amaretto; 1/8 l Almond milk; 100 g Dark chocolate; 50 g white fondant; 1 knife tip red food paste; 24 (3 cm Ø) Mini paper baking cups; 7-10 Tbsp Piping bag; 1 Transparent cover (office supplies)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

280 g Flour
2 coated Tsp Baking Powder
1 TABLESPOON Baking cocoa
100 g Sugar
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Amaretto
1/8 l Almond milk
100 g Dark chocolate
50 g white fondant
1 knife tip red food paste
24 (3 cm Ø) Mini paper baking cups
7-10 Tbsp Piping bag
1 Transparent cover (office supplies)

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line the troughs of a mini muffin tray (for 24 pieces) with baking cups.
2
Mix flour, baking powder, cocoa and sugar. Add oil, amaretto and almond milk while stirring. Pour the dough into a piping bag. Spread the dough into the moulds. Bake in a hot oven for about 12 minutes.
3
Remove and let it cool down.
4
Break the chocolate into pieces and melt in a hot water bath. Knead fondant with food colouring only slightly, so that it is irregularly pink in colour. Form rolls (;à just under 1⁄2 cm Ø) and spread thinly flat; works well e.g. in a cut open transparent cover.
5
Divide into approx. 5 cm long pieces and roll each carefully into buds.
6
Dip the muffins in the chocolate and let them drip off a little. Place the fondant buds on top and let the chocolate dry.