Muffins with tea cream

Name: Muffins with tea cream
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 g Whipped cream; 1 heaped tablespoon green tea; 100 g Butter or margarine; 100 g + 2 tablespoons icing sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 50 g ground hazelnuts; 1 pinch Salt; 2 TABLESPOONS Whole milk yoghurt; 1 package Vanillin sugar; 7-10 Tbsp some splashes of green food colouring; 100 g Marzipan raw mass; 7-10 Tbsp Mini muffin or chocolate cuffs; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 g Whipped cream
1 heaped tablespoon green tea
100 g Butter or margarine
100 g + 2 tablespoons icing sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
50 g ground hazelnuts
1 pinch Salt
2 TABLESPOONS Whole milk yoghurt
1 package Vanillin sugar
7-10 Tbsp some splashes of green food colouring
100 g Marzipan raw mass
7-10 Tbsp Mini muffin or chocolate cuffs
7-10 Tbsp Cling film

Directions

1
Bring the cream to the boil and remove from the heat. Stir in tea and let it steep for about 1 hour. Pour cream through a sieve and chill. In the meantime, stir the fat, 100 g icing sugar and lemon zest for about 5 minutes until creamy. Stir in eggs one after the other.
2
Mix flour, baking powder, hazelnuts and salt and stir in with the yoghurt. Line a mini muffin tin (12 troughs of 25 ml each) with cuffs. Fill half of the dough into the wells. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. In the meantime, chill the remaining dough. Remove the muffins, let them rest for about 5 minutes, carefully remove from the tin and let them cool down completely. In the meantime, wash and dry the form and proceed in the same way with the remaining dough. Whip the tea cream and vanillin sugar until stiff. Stir green food colouring into one half. Knead the marzipan, 2 tablespoons of icing sugar and a few drops of green food colouring.
3
In the meantime, wash and dry the form and proceed in the same way with the remaining dough. Whip the tea cream and vanillin sugar until stiff. Stir green food colouring into one half. Knead the marzipan, 2 tablespoons of icing sugar and a few drops of green food colouring. Roll out between 2 layers of cling film and cut out stars with a cookie cutter. Fill each half of the cream into a piping bag with star spout and decorate the tartlets with it. Serve decorated with marzipan stars