Muffin chick nests
easy
90 mins
90 mins
Ingredients
- 150 g soft butter
- 150 g Sugar
- 4 packages Vanillin sugar
- 7-10 Tbsp grated peel + 2 tablespoons juice of 1 organic lemon
- 7-10 Tbsp Salt
- 4 Eggs (Gr. M)
- 300 g Flour
- 2 coated Tsp Baking Powder
- 100 g Whole milk yoghurt
- 50 g Coconut flake
- 500 g Whipped cream
- 2 packages Cream stabiliser
- 12 (5 cm Ø) Paper baking cups
- 200 g Marzipan paste
- 2 tablespoons (20 g) Icing sugar
- 7-10 Tbsp red and yellow food colouring
- 7-10 Tbsp brown lipstick
Directions
- 1
Line the recesses of a muffin tin (for 12 pieces) with paper cups. Cream butter, sugar, 2 packets of vanilla sugar, lemon zest and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly, alternating with yoghurt and lemon juice.
- 2
Spread the dough into the moulds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Let them cool down.
- 3
For the marzipan chicks, knead the almond paste and 2 tablespoons (20 g) icing sugar with your hands. Colour a hazelnut-sized piece (approx. 3 g) pink with red food colouring. Colour the rest with yellow food colouring. Form yellow marzipan into a roll (approx. 36 cm long), cut into 36 slices and use them to make eggs. Form pink marzipan into a roll (approx. 18 cm long) and cut into 36 pieces. Make little balls out of it, put them as beaks on the chicks and press them in the middle with a wooden skewer. Paint the chicks with brown sugar writing (tube).
- 4
Roast the grated coconut without fat and let it cool down. Whip the cream until stiff and pour in 2 sachets of vanilla sugar and cream firming agent. Pour into a piping bag with a large star-shaped spout and squirt as nests on the muffins.
- 5
Sprinkle with coconut shavings. Place 3 small chicks in the middle of each.
Nutrition Facts
540 kcal
46 g
34 g
9 g
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