Skeleton muffins

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.5 26
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 175 g Butter or margarine
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 225 g Flour
  • 1 package Baking Powder
  • 150 g Dark chocolate
  • 50 ml Milk
  • 3 Liquorice snails
  • 150 g Icing sugar
  • 3 TABLESPOONS Lemon juice
  • 12 Paper baking cups

Directions

  1. 1

    Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.

  2. 2

    Mix flour and baking powder. Finely chop the chocolate. Alternately stir milk and flour into the fat mixture. Stir in chocolate. Line recesses of a muffin tray (12 recesses) with paper cups.

  3. 3

    Spread the dough evenly and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove and let cool on a cake rack.

  4. 4

    Unroll liquorice snails and cut into pieces for mouth, nose and eyes. For the eyes roll up the pieces. Sift icing sugar and mix with lemon juice. Spread about 1 tbsp. icing on each muffin and make faces with pieces of liquorice.

  5. 5

    Let the casting dry for at least 1 hour.

Nutrition Facts

KCAL
380 kcal
CARBS
48 g
FATS
19 g
PROTEINS
6 g