Mini Cappuccino Muffins

Name: Mini Cappuccino Muffins
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 90 g Butter or margarine; 1 pinch Salt; 75 g demerara sugar; 2 packages Vanillin sugar; 3 Drops of bitter almond aroma; 2 Eggs (size M); 160 g Flour; 1 TEASPOON Baking Powder; 25 g ground hazelnuts; 20 g Cappuccino powder (instant); 40 g Rasp chocolate, dark; 2 Protein; 1 TEASPOON Lemon juice; 160 g white sugar; 1-2 TABLESPOONS Cocoa powder; 1-2 TEASPOONS Icing sugar; 24 Aluminium praline mould

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

90 g Butter or margarine
1 pinch Salt
75 g demerara sugar
2 packages Vanillin sugar
3 Drops of bitter almond aroma
2 Eggs (size M)
160 g Flour
1 TEASPOON Baking Powder
25 g ground hazelnuts
20 g Cappuccino powder (instant)
40 g Rasp chocolate, dark
2 Protein
1 TEASPOON Lemon juice
160 g white sugar
1-2 TABLESPOONS Cocoa powder
1-2 TEASPOONS Icing sugar
24 Aluminium praline mould

Directions

1
Beat the fat, salt, sugar, 1 sachet of vanillin sugar and bitter almond flavour until fluffy. Beat the eggs separately. Mix flour, baking powder, hazelnuts and cappuccino powder. Mix with the fat mixture.
2
Fold in grated chocolate. Spread the dough evenly into the praline cups. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 5 minutes. Beat the egg whites until stiff, adding lemon juice, sugar and 1 packet of vanilla sugar.
3
Continue stirring until the mixture shines. Spread the beaten egg white over the muffins and cook at the same temperature for another 25 minutes. Let them cool down and dust with a mixture of cocoa and icing sugar.