Vanilla muffins with coconut-cherry-marshmallow filling
very easy
40 mins
40 mins
Ingredients
- 2 Vanilla pod
- 1 Organic Lemon
- 200 g soft butter
- 175 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 250 g Flour
- 1 package Baking Powder
- 150 g Whole milk yoghurt
- 200 g Double cream cream cheese
- 2 TABLESPOONS Whipped cream
- 100 g Icing sugar
- 12 Coconut-cherry marshmallows
- 4 TABLESPOONS Coconut flake
- 12 Paper baking cups
Directions
- 1
Cut 1 vanilla pod lengthwise and scrape out the vanilla pulp. Wash the lemon, grate dry and grate half of the peel. Cream butter, sugar, vanilla sugar, vanilla pulp, lemon zest and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs bit by bit
- 2
Mix flour and baking powder. Alternately stir yoghurt and flour into the butter mixture. Line the recesses of a muffin tray (12 troughs) with paper cups. 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 from the oven and let cool on a cake rack for approx. 10 minutes. Lift the muffins out of the baking tray and let them cool down on the cake rack
- 3
Cut 1 vanilla pod lengthwise and scrape out the vanilla pulp. Whip cream cheese, cream, icing sugar and vanilla pulp. Pour cream cheese into a piping bag with a medium star-shaped spout
- 4
Place 1 marshmallow on each muffin and spray the cream cheese on top. Sprinkle with grated coconut and chill for at least 30 minutes
- 5
Waiting time approx. 40 minutes
Nutrition Facts
470 kcal
51 g
26 g
8 g
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