Stuffed heart muffins for Mother's Day

Name: Stuffed heart muffins for Mother's Day
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 150 g soft butter or margarine; 1 pinch Salt; 125 g + 4 tablespoons sugar; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 3 TSP Baking Powder; 6 TABLESPOONS Lime juice; 1 Protein (size S); 200 g Icing sugar; 50 g frozen raspberries; 2 sheets Gelatine; 1/2 can(s) (165 ml) Coconut cream; 125 g Mascarpone; 100 g Whipped cream; 7-10 Tbsp Sugar Roses; 7-10 Tbsp Grease; 7-10 Tbsp disposable piping bag or freezer bag; 10 Paper sleeves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

150 g soft butter or margarine
1 pinch Salt
125 g + 4 tablespoons sugar
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
3 TSP Baking Powder
6 TABLESPOONS Lime juice
1 Protein (size S)
200 g Icing sugar
50 g frozen raspberries
2 sheets Gelatine
1/2 can(s) (165 ml) Coconut cream
125 g Mascarpone
100 g Whipped cream
7-10 Tbsp Sugar Roses
7-10 Tbsp Grease
7-10 Tbsp disposable piping bag or freezer bag
10 Paper sleeves

Directions

1
Grease well depressions of the heart shape (10 depressions). Cream fat, salt, 125 g sugar and vanilla sugar with the whisk of the hand mixer. Add eggs bit by bit and stir in. Mix flour and baking powder, alternately stir in 4 tablespoons of lime juice. Fill the dough into the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes.
2
Remove from the oven, leave to rest in the pan for 5 minutes, turn out onto a cake rack and allow to cool. Stir egg white, 2 tablespoons lime juice and icing sugar until smooth. Pour into a piping bag or freezer bag and pull into strips over the muffins. Decorate with sugar roses and leave to dry. For the cream, defrost the raspberries at room temperature. Soak gelatine in cold water. Pass the raspberries through a sieve. Mix coconut cream, mascarpone, raspberry puree and 4 tablespoons of sugar. Squeeze out the gelatine, dissolve it, stir 1 tablespoon of cream into the gelatine and quickly stir into the rest of the cream. Whip cream until stiff and fold into the cream. Chill the cream for 15-30 minutes until it begins to gel. In the meantime, cut the muffins open in the middle.
3
Mix coconut cream, mascarpone, raspberry puree and 4 tablespoons of sugar. Squeeze out the gelatine, dissolve it, stir 1 tablespoon of cream into the gelatine and quickly stir into the rest of the cream. Whip cream until stiff and fold into the cream. Chill the cream for 15-30 minutes until it begins to gel. In the meantime, cut the muffins open in the middle. Pour cream into a piping bag and spread on the lower halves. Place the upper halves on the cream. Serve muffins in paper sleeves
4
1 1/2 hours waiting time