Danube wave muffins
very easy
60 mins
60 mins
Ingredients
- 1 glass (370 ml) Cherries
- 175 g soft butter or margarine
- 175 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 300 g Flour
- 1 package Baking soda
- 1 TEASPOON Baking Powder
- 7 TABLESPOONS Milk
- 1 TEASPOON Cocoa powder
- 600 g Double cream cream cheese
- 100 g Icing sugar
- 2–3 Splash of lemon juice
- 100 g Dark chocolate
- 10 g Coconut oil
- 12 Paper baking cups
Directions
- 1
Drain the cherries well. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking soda and baking powder and stir in alternately with 5 tbsp. milk
- 2
Place paper baking cups in the recesses of a muffin tray (12 recesses). Spread 2/3 of the dough evenly in them. Mix cocoa and 2 tablespoons of milk into the remaining dough. Pour the cocoa dough onto the light-coloured dough. Place cherries on top and press in a little. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Take out of the oven and let cool down for about 30 minutes
- 3
Stir cream cheese, icing sugar and lemon juice until smooth. Pour into a piping bag with a large star-shaped spout. Spray cream onto the muffins and refrigerate for approx. 30 minutes
- 4
Chopping chocolate. Carefully melt the chocolate and coconut oil over a warm water bath and allow to cool slightly. Carefully pour melted chocolate over the cream with a spoon. Allow to set for about 15 minutes
- 5
Waiting time approx. 45 minutes
Nutrition Facts
560 kcal
50 g
34 g
12 g
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