Sweet eggnog muffins in the nest

Name: Sweet eggnog muffins in the nest
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 75 g Flour; 1 TEASPOON Baking Powder; 1 Egg (Gr. M); 50 g Sugar; 1 package Vanilla sugar; 30 g soft butter; 8 tablespoons (80 ml) Egg liqueur; 200 g Icing sugar; 7-10 Tbsp red, yellow, green and blue food colour; 12 (approx. 3 cm Ø) Paper baking cups; 6 disposable piping bags (or small freezer bags)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

75 g Flour
1 TEASPOON Baking Powder
1 Egg (Gr. M)
50 g Sugar
1 package Vanilla sugar
30 g soft butter
8 tablespoons (80 ml) Egg liqueur
200 g Icing sugar
7-10 Tbsp red, yellow, green and blue food colour
12 (approx. 3 cm Ø) Paper baking cups
6 disposable piping bags (or small freezer bags)

Directions

1
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Place 1 paper baking tin in each of the recesses of a mini muffin tray (12 recesses).
2
Mix flour and baking powder. Separate the egg, chill the egg white. Mix egg yolk, sugar, vanilla sugar, butter and advocaat with the whisk of the mixer for about 4 minutes until white-creamy. Fold in the flour mixture briefly.
3
Pour the dough into the moulds and bake in a hot oven for about 15 minutes. Then let them cool down in the muffin tray for about 10 minutes. Lift out and let it cool down.
4
For the icing, sift icing sugar into a bowl. Add the egg white and stir to a thick icing until smooth. Divide the icing into 5 bowls. Colour 4 parts with a few drops of red, yellow, green and blue food colouring in pastel shades.
5
Darken 1 teaspoon of the pink icing with red food colouring.
6
Spread a teaspoonful of icing on each muffin. Leave to dry. Pour the rest of the icing into a disposable piping bag, cut off a small corner and decorate the muffins as desired.
7
Allow to dry.