Rhubarb muffins with two toppings

Name: Rhubarb muffins with two toppings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Rhubarb (net 200-225 g); 120 g Sugar; 450 g soft butter; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 organic lemon; 1 pinch Salt; 2 Eggs (size M); 200 g Flour; 2 teaspoons (8 g) Baking Powder; 25 g ground almonds without skin; 150 ml Milk; 50 g pink fondant; 50 g yellow fondant; 50 g Raspberry Jelly; 150 g Icing sugar; 7-10 Tbsp red and yellow food colouring; 50 g Fruit spread apricot, finely strained; 1 TEASPOON small pink/white sugar beads; 12 white paper baking cups; 12 paper baking cups; 1 D; 7-10 Tbsp Disposable piping bag

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Rhubarb (net 200-225 g)
120 g Sugar
450 g soft butter
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 organic lemon
1 pinch Salt
2 Eggs (size M)
200 g Flour
2 teaspoons (8 g) Baking Powder
25 g ground almonds without skin
150 ml Milk
50 g pink fondant
50 g yellow fondant
50 g Raspberry Jelly
150 g Icing sugar
7-10 Tbsp red and yellow food colouring
50 g Fruit spread apricot, finely strained
1 TEASPOON small pink/white sugar beads
12 white paper baking cups
12 paper baking cups
1 D
7-10 Tbsp Disposable piping bag

Directions

1
Clean, wash and cut the rhubarb into small pieces. Add 20 g sugar. Cream 100 g butter, 100 g sugar, vanilla sugar, lemon zest and salt with the whisk of the hand mixer. Mix eggs in alternation with 30 g flour. Mix 170 g flour, baking powder and almonds and add to the milk. Stir briefly, finally fold in rhubarb
2
Line recesses of a muffin tray (12 recesses) with white paper baking cups. Spread the dough into the baking cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let the muffins cool down on a cake rack
3
Fold solid paper accordion-shaped. Roll out pink and yellow fondant separately 2-3 mm thin. Cut out 6 yellow and 6 pink butterflies with butterfly cutters ( x cm). Place butterflies in the folds of the paper so that the wings bend upwards. Leave to dry for about 2 hours
4
Pass the jelly through a fine sieve. Whip 350 g butter and icing sugar until thick and creamy white. Halve the cream. Mix one portion of cream with jelly. (Important: Cream and jelly must have the same temperature.) Stir in a few drops of red food colouring. Under the other half
5
Place cooled muffins in colored paper cuffs. Put the creams in a piping bag with a perforated nozzle (13-14 mm Ø) and spray a small pyramid of dots onto the muffins. Put the muffins in a cool place for about 1 hour. Sprinkle them with sugar pearls and decorate with butterflies
6
waiting time approx. 2 1/2 hours