Muffin Shoes

Name: Muffin Shoes
Cook time: 3 h
Total time: 3 h
Yield: 12
Ingredients: 425 g Flour; 175 g Sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 100 g cold butter; 150 ml Milk; 125 g Whole milk yoghurt; 1 package Vanillin sugar; 80 ml Oil; 3 TSP Baking Powder; 1 Protein; 250 g Icing sugar; 7-10 Tbsp Juice of 1 lemon; 250 g Double cream cream cheese; 7-10 Tbsp red and green food colouring; 12 Rolls of biscuits (e.g. Cigarettes russes); 7-10 Tbsp Pearls and chocolate lentils; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 12 Paper baking cups; baking paper; 7-10 Tbsp Piping bag

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 12

425 g Flour
175 g Sugar
7-10 Tbsp Salt
2 Eggs (size M)
100 g cold butter
150 ml Milk
125 g Whole milk yoghurt
1 package Vanillin sugar
80 ml Oil
3 TSP Baking Powder
1 Protein
250 g Icing sugar
7-10 Tbsp Juice of 1 lemon
250 g Double cream cream cheese
7-10 Tbsp red and green food colouring
12 Rolls of biscuits (e.g. Cigarettes russes)
7-10 Tbsp Pearls and chocolate lentils
7-10 Tbsp Flour
7-10 Tbsp Cling film
12 Paper baking cups
baking paper
7-10 Tbsp Piping bag

Directions

1
Mix 200 g flour, 50 g sugar and salt in a bowl. Add 1 egg, butter in pieces and 1 tablespoon of ice-cold water. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 45 minutes
2
In the meantime, mix milk, yoghurt, 1 egg, vanillin sugar and oil. Mix 125 g sugar, 225 g flour and baking powder. Stir in moist ingredients briefly with a mixing spoon
3
Line recesses of a muffin tray (12 recesses) with baking cups. Spread the muffin dough into the troughs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes (stick test!), remove from oven. Leave to cool in the mould for about 10 minutes. Then lift the muffins out of the tins and let them cool down on a cake rack
4
In the meantime make a stencil out of baking paper. Cut out a rectangle (4 x 12 cm) and round one narrow side like a tongue. Take the shortcrust pastry out of the fridge, knead it and roll it out 6-7 mm thin on a floured work surface. Cut out 12 "soles" using the template and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 7-9 minutes. Take out and let cool on a cake rack
5
In the meantime, mix egg white, 200 g icing sugar and 2-3 tbsp. lemon juice to a thick icing. Set aside 1/3 of the icing. Cover one side of the cooled "soles" with the rest of the icing. Allow to dry
6
Cream cheese, 50 g icing sugar and 2 tablespoons lemon juice stir until smooth. Mix 1/3 each with green and 1/3 with red food colouring. Leave 1/3 white
7
Cut approx. 1/5 of each muffin from the edge of the paper cups horizontally towards the middle. Cut from the surface so that 1/5 of the muffin can be lifted out. The "soles" will be glued in here later. Cover the surface of the muffins with the cream cheese freezing (4 x red, green and white). Leave approx. 1/5 of the freezing to decorate
8
Cut one end of each pastry roll straight and slightly bevel the other end. Stir the rest of the icing again until smooth. To glue the muffin, short pastry sole and pastry roll together, spread a little icing on the straight side of the "sole" and the bevelled end of the roll. Place the straight side of the "sole" in the notch of the muffin and press down slightly. Glue the pastry roll as "heel" to the "sole". Allow to dry. Do the same with the rest of the muffins
9
To decorate soles, border each sole with the coloured frosting and spread pearls, chocolate lentils and coloured frosting on the muffins and the "sole" as desired. Allow to dry for at least 1 hour
10
waiting time approx. 1 1/4 hours