Marzipan cheese muffins with Frosting
very easy
50 mins
50 mins
Ingredients
- 250 g Double cream cream cheese
- 40 g Butter
- 100 g Marzipan raw mass
- 3 Eggs (size M)
- 5 TABLESPOONS Oil
- 8 TABLESPOONS Whipped cream
- 125 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 500 g Cream curd
- 1 package Sauce powder "Vanilla flavor
- 125 g Flour
- 1/2 package Baking Powder
- 1 can(s) (425 ml) Apricots
- 50 g Icing sugar
- 7-10 Tbsp Lemon balm
- 12 Paper baking cups
Directions
- 1
Remove the cream cheese and butter from the refrigerator and let it stand at room temperature. Line the recesses of the muffin tray (12 recesses of 125 ml capacity each) with paper baking cups. Coarsely grate the marzipan. Beat the eggs, oil, 5 tbsp. cream, sugar, salt and vanillin sugar with the whisk of the hand mixer. Add quark and stir in
- 2
Mix sauce powder, flour and baking powder. Stir into the quark mixture in 2 portions. Stir in marzipan briefly. Spread the quark mixture evenly into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ see manufacturer) for 25-30 minutes
- 3
Place the muffin tray on a cake rack and allow to cool. Lift the muffins out of the trays. Put the apricots with the juice into a high mixing bowl, puree finely with a hand blender
- 4
For the Frosting mix cream cheese and butter with the whisk of the hand mixer. Stir in 3 tbsp. of cream briefly. Stir in icing sugar briefly. Spread Frosting with one tablespoon on the 12 muffins. Let some apricot sauce run over them. Add the rest of the sauce. Decorate with lemon balm as desired
- 5
waiting time approx. 2 1/4 hours
Nutrition Facts
390 kcal
35 g
23 g
10 g
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