Cute butterflies

Name: Cute butterflies
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Dark chocolate; 125 g soft butter, salt; 125 g Sugar; 1 package Vanillin sugar; 3 eggs + 1 fresh egg white (size M); 150 g Flour; 1 easy go. Tsp baking powder; 250 g Icing sugar; 2 TEASPOONS Lemon juice; 7-10 Tbsp red food colouring; 24 small round biscuits (e.g. Azora); 12 (approx. 5 cm Ø) Paper baking cups; 1 zipper bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Dark chocolate
125 g soft butter, salt
125 g Sugar
1 package Vanillin sugar
3 eggs + 1 fresh egg white (size M)
150 g Flour
1 easy go. Tsp baking powder
250 g Icing sugar
2 TEASPOONS Lemon juice
7-10 Tbsp red food colouring
24 small round biscuits (e.g. Azora)
12 (approx. 5 cm Ø) Paper baking cups
1 zipper bag

Directions

1
Place 1 paper cups in the recesses of each muffin tray (for 12 pieces). Break the dark chocolate into pieces and melt in a hot water bath. Cool down for approx. 5 minutes
2
Cream butter, 1 pinch of salt, sugar and vanillin sugar. Gradually stir in liquid chocolate coating, then 3 eggs one by one. Mix flour and baking powder, stir in briefly. Spread into the paper cups. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Let cool down
3
Beat 1 egg white, icing sugar and lemon juice in a high mixing bowl with a hand mixer until creamy and shiny. Pour 2 tablespoons of icing into 1 plastic bag. Colour the rest pink with food colouring, spread on the muffins. Let dry for about 5 minutes
4
Halve the bark chocolate first crosswise and then lengthwise. Place 1 piece in the middle of each muffin. Press 2 biscuits each into the icing as butterfly wings. Cut off 1 small corner from the plastic bag at the bottom. Spray white dots on "wings" and muffins. Let the icing dry