Reindeer muffins

Name: Reindeer muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 25 g Milk chocolate; 24 Chocolate Ice Confection Capsules; 100 g Marzipan raw mass; 1/2 TABLESPOON Cocoa powder; 6 green rubber cords with sugar coating; 24 Sugar Eyes; 12 small, red chocolate lentils; 125 g soft caramel sweets; 25 ml Milk; 225 g Butter; 75 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 75 g chopped almonds; 100 g Icing sugar; 250 g Double cream cream cheese; 12 Paper baking cups

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

25 g Milk chocolate
24 Chocolate Ice Confection Capsules
100 g Marzipan raw mass
1/2 TABLESPOON Cocoa powder
6 green rubber cords with sugar coating
24 Sugar Eyes
12 small, red chocolate lentils
125 g soft caramel sweets
25 ml Milk
225 g Butter
75 g Sugar
1 pinch Salt
1 package Vanillin sugar
2 Eggs (size M)
200 g Flour
1/2 package Baking Powder
75 g chopped almonds
100 g Icing sugar
250 g Double cream cream cheese
12 Paper baking cups

Directions

1
Chop the chocolate finely and melt it over a warm water bath. Unpack the ice cream confection. Mix marzipan with cocoa and knead well. Roll out marzipan, cut out 24 antlers (approx. 3 cm long) and cut out 12 muzzles (approx. 2.3 cm Ø).
2
Cut the cords in half. Stick the muzzles on 12 ice cream confectionery undersides with the melted chocolate. Stick a chocolate lens in the middle of each snout. Glue 2 eyes with chocolate to the edge of each one and attach the antlers to the top of the confectionery accordingly.
3
Let it set. Then tape each reindeer head to an ice cream cone body. Put strings around the "neck" as a scarf. Put them in a cold place.
4
Chop the candies into small pieces and warm them up with milk in a small pot. Stir until a smooth mixture is formed. Cream 150 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer.
5
Stir in the eggs one by one. Mix flour and baking powder and alternately stir in caramel milk. Stir in almonds.
6
Line recesses of a muffin tray (12 recesses) with paper cups. Spread the dough evenly into the tins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
7
Remove and let it cool down.
8
Cream 75 g butter and icing sugar. Add the cream cheese and whip the mixture. Pour cream into a piping bag with a large star-shaped spout and squirt a large tuff on each muffin. Place one reindeer on each muffin and chill for about 30 minutes.