Mini muffin frogs

Name: Mini muffin frogs
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 175 g Flour; 2 coated Tsp Baking Powder; 100 g Sugar; 1 egg (size M); 175 ml Buttermilk; 6 TABLESPOONS Oil; 30 g Icing sugar; 150 g Marzipan raw mass; 7-10 Tbsp green food coloring; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp golden sugar pearls; 7-10 Tbsp Fat and flour; 48 small paper cups

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

175 g Flour
2 coated Tsp Baking Powder
100 g Sugar
1 egg (size M)
175 ml Buttermilk
6 TABLESPOONS Oil
30 g Icing sugar
150 g Marzipan raw mass
7-10 Tbsp green food coloring
2 TABLESPOONS Apricot Jam
7-10 Tbsp golden sugar pearls
7-10 Tbsp Fat and flour
48 small paper cups

Directions

1
Grease the muffin tray (mini muffin tray 24 trays of approx. 30 ml capacity) and dust with flour. Mix flour, baking powder and sugar in a bowl. Whisk egg, buttermilk and oil. Add the flour mixture and mix briefly. Spread the mixture into the bowls
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Let the muffins cool down for about 5 minutes, remove them from the baking tins and let them cool down on a cake rack
3
Sieve the icing sugar onto the work surface and knead with marzipan. Knead in food colouring. Heat the jam and pass through a sieve. Place cooled muffins in 2 baking cups. Put approx. 1 teaspoonful of jam on each muffin and spread lightly. Press the marzipan in portions through a garlic press and spread it on the muffins. Decorate with gold beads as a crown. Leave to dry for about 2 hours
4
Waiting time approx. 45 minutes