Funny beetles

Ingredients for 1 servings:

• 180 g butter, soft
• 180 g sugar
• 1 packet of vanilla sugar
• 1 pack of lemon(s) – peel, grated
• 3 eggs
• 150 ml juice (multivitamin juice)
• 380 g flour, 1 tsp baking powder
• 50 g powdered sugar
• 3 tsp water
• some food coloring, red and yellow
• 150 g whipped cream
• 150 ml juice (multivitamin juice)
• 1 pack of cream (baking-proof pudding cream)
• 12 pieces of biscuit(s), (chocolate biscuit sticks), brown sugar writing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

can be easily prepared by the little ones with the help of adults

Preparation: Gather all the ingredients in a measured amount. Grease and flour the muffin tin thoroughly. Preheat the oven. Conventional heat: about 180°C Fan oven: about 160°C Sponge batter: In a mixing bowl, beat the margarine or butter with a hand mixer (whisk) until smooth. Gradually add the sugar, vanilla sugar, and lemon zest, stirring until the mixture forms a thickened batter. Beat in each egg on high for about 30 seconds. Then stir in the multivitamin juice until the mixture is thickened. Mix the flour with the baking powder and stir in briefly in two portions on medium speed. Using 2 tablespoons, pour the batter evenly into the muffin tin and place it on the rack in the lower third of the oven. Baking time: about 30 minutes After baking, let the muffins stand in the tin for about 10 minutes. Only then remove them and let them cool on a wire rack. Cut the muffins in half horizontally and cut the tops in half, making one larger than the other. Glaze: Sift the powdered sugar and gradually stir in the water until you get a thick glaze. Tint the glaze red with red and yellow food coloring. Using a table knife, spread the glaze over the larger part of the top. Use the brown sugar icing to draw dots on the glaze and a “face” on the smaller part of the top. Cut the glazed top in half again to create “wings.” Prepare the baking-proof custard according to the package instructions, but only with 150 g of heavy cream and 150 ml of multivitamin juice. Immediately transfer the glaze to a freezer bag and seal it tightly. Cut off a small corner and pipe the glaze evenly onto the bottoms of the muffins. Place the “face” and “wings” on the cream. Cut the pastry sticks into approximately 5 cm long pieces and stick two pieces of each beetle into the cream as “feelers.” TIP: The pastry freezes perfectly without decoration.