Reindeer Muffins

Ingredients

• 125 g softened butter
• 125 g sugar
• 0.5 packet vanilla sugar
• 2 Eggs
• 200 g Flour
• 50 g starch
• 1.5 tsp Baking Powder
• 50 ml milk
• 2 tsp cocoa powder
• 6 paper muffin cups (and 1 small muffin tin)
• 200 g dark couverture chocolate
• 100 g Ground Almonds
• 50 g white couverture chocolate
• 6 red, round jelly fruits

Instructions

1. 1.

   Beat the butter until creamy, letting the sugar fall in and add the vanilla sugar. Fold in the eggs one at a time. Mix the flour with salt, starch, and baking powder, then stir into the batter with 30 ml milk. Take about half of the dough, sift cocoa over it, and mix with the remaining milk. Line the muffin tin with paper cups. Spoon dark batter first, then light batter into each cup. Lightly combine both batters with a fork and bake at 180 °C for about 30 minutes in a preheated oven. Remove and cool.

2. 2.

   Melt the dark couverture chocolate over a water bath, fill a piping bag with a large tip, pipe 12 reindeer antlers onto parchment paper and let dry. Mix remaining chocolate with almonds and spread on the muffins. Place jelly fruits as noses on the still wet batter and let dry. Melt white couverture in a water bath, fill a small-tip piping bag, pipe eyes onto the muffins, and paint pupils with dark chocolate. Insert dried reindeer antlers on top of each muffin.