floppy-ear muffins

Ingredients for 12 servings:

• 250 g chocolate
• 80 g margarine
• 100 g powdered sugar
• 3 tsp vanilla sugar
• 4 eggs
• 200 g flour
• 2 tsp, leveled baking powder
• 100 ml milk
• 100 g marzipan paste
• 45 g powdered sugar
• White chocolate coating for eyes, nose and beard
• some cocoa powder to color the ears

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

nice for Easter, gift from the kitchen

Carefully melt the chocolate in a double boiler (I do this in the microwave at low wattage) and let it cool. Separate the eggs and beat the egg whites with a little salt until stiff peaks form. Beat the soft margarine with the powdered sugar and vanilla sugar until creamy. Stir in the egg yolks one at a time. Mix the flour with the baking powder and stir in alternately with the milk. Mix the melted chocolate with the batter. Stir one-third of the egg whites into the batter and carefully fold in the rest. Pour the batter into the greased muffin tins. Bake in the preheated oven for approx. 30-35 minutes. Conventional heat: 200°C, fan oven: 175°C. Let cool on a wire rack and, if necessary, level with a knife so the bunny faces stand up straight. Coarsely grate the marzipan. I freeze the marzipan so it’s easy to grate and then knead with the powdered sugar. (I sometimes use leftovers from a finished marzipan coating). Roll out to a thickness of approximately 0.5 cm. Make a paper template for the ears. Using a pastry wheel (pizza cutter), roll out 24 ears according to the paper template. Use the leftover pieces to make 24 small bunny teeth. Melt the white chocolate coating and, using a small syringe, paint the eyes, nose, and mouth. Color the marzipan ears brown with a little cocoa powder. Push a toothpick into the ears on the back, leaving space for the toothpick to be inserted into the cakes. Glue the bunny teeth on with a little chocolate coating.