Mini Cappuccino Muffins

Name: Mini Cappuccino Muffins
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 100 g soft butter/margarine; 75 g + 175 g sugar; 1 package Vanillin sugar; 1 TABLESPOON Cappuccino powder (instant); 7-10 Tbsp Salt; 3 Drops of bitter almond aroma; 2 eggs + 2 egg whites (size M); 175 g Flour; 1 slightly heaped Tsp baking powder; 40 g Rasp chocolate; 1 TEASPOON cocoa, 1 teaspoon icing sugar; 24 (approx. 2.5 cm Ø) aluminium or paper cups

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

100 g soft butter/margarine
75 g + 175 g sugar
1 package Vanillin sugar
1 TABLESPOON Cappuccino powder (instant)
7-10 Tbsp Salt
3 Drops of bitter almond aroma
2 eggs + 2 egg whites (size M)
175 g Flour
1 slightly heaped Tsp baking powder
40 g Rasp chocolate
1 TEASPOON cocoa, 1 teaspoon icing sugar
24 (approx. 2.5 cm Ø) aluminium or paper cups

Directions

1
Place the moulds on a tray. Cream fat, 75 g sugar, vanilla sugar, cappuccino powder, 1 pinch of salt and flavour. Stir in 2 eggs individually. Mix flour and baking powder, stir in portions briefly. Fold in grated chocolate. Pour into the moulds. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/gas: level 2) for approx. 5 minutes
2
Beat 2 egg whites and 1 pinch of salt until stiff. Add 175 g sugar and continue beating until dissolved. Spread over the muffins. At the same temperature approx.
3
Bake for another 20 minutes. Let it cool down. Mix cocoa and icing sugar. Dust the muffins with it