Muffins baked in ice cream wafers

Name: Muffins baked in ice cream wafers
Cook time: 25 min
Total time: 25 min
Yield: 32
Ingredients: 200 g soft butter; 7-10 Tbsp Salt; 1 TEASPOON Vanillin sugar; 75 g Sugar; 2 Eggs (size M); 125 g Flour; 1 coated Tsp Baking Powder; 5 TABLESPOONS sugar sprinkles; 32 Waffle cup with chocolate rim; 1 TABLESPOON Icing sugar; 20 g Sour cream (room temperature); 32 Chewing gum balls; 1 Disposable piping bag

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 32

200 g soft butter
7-10 Tbsp Salt
1 TEASPOON Vanillin sugar
75 g Sugar
2 Eggs (size M)
125 g Flour
1 coated Tsp Baking Powder
5 TABLESPOONS sugar sprinkles
32 Waffle cup with chocolate rim
1 TABLESPOON Icing sugar
20 g Sour cream (room temperature)
32 Chewing gum balls
1 Disposable piping bag

Directions

1
Cream 125 g butter, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in. Finally fold in 4 tablespoons of crumble
2
Pour the dough into a piping bag, cut off the tip. Place the waffle cup on a baking tray and fill with dough up to approx. 1 cm below the rim. Bake the wafer cups in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Remove the tray from the oven and let the wafer cups cool down
3
Stir 75 g butter and icing sugar until light and creamy. Carefully stir in the sour cream. Spread the cream on the muffins and sprinkle with remaining crumbles. Place a chewing gum ball on each muffin and chill until serving
4
Waiting time approx. 45 minutes