Rose Muffins
easy
50 mins
50 mins
Ingredients
- 175 g Butter or margarine
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 150 g Flour
- 75 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 100 ml Egg liqueur
- 125 g frozen raspberries
- 125 g Icing sugar
- 5 TABLESPOONS Lemon juice
- 7-10 Tbsp red food colouring
- 1 unsprayed rose
- 1 Protein
- 7-10 Tbsp Sugar
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Cream butter, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, cornstarch and baking powder and stir into the dough. Add advocaat. Fold in raspberries without defrosting. Pour the dough into greased rose muffin tins (12 troughs of 100 ml each) sprinkled with breadcrumbs.
- 2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Then turn out onto a cake rack, brush the breadcrumbs off, let them cool down. Stir icing sugar, lemon juice and food colouring until smooth. Coat the muffins with this mixture and let them dry. To decorate, briefly dip rose petals in egg white, sprinkle with sugar on both sides and place on a plate lightly sprinkled with sugar and leave to dry. Serve the rose muffins decorated with the blossoms
- 3
Waiting time approx. 1 hour
Nutrition Facts
320 kcal
42 g
14 g
4 g
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