Bunny muffins

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• ½ tbsp Amaretto
• 1 tsp cinnamon
• 6 eggs
• 200 g ground almonds
• 400 g flour
• 2 tsp baking powder
• 100 g chopped white chocolate
• 2 egg whites
• 100 g powdered sugar
• 100 g flour
• ½ tsp cocoa powder
• 1 tbsp butter, for the baking tray
• Sugar pearls or colorful sprinkles
• 150 g powdered sugar
• 1 egg white
• 12 paper baking cups

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with almonds, for 12 pieces

Place paper baking cups in the muffin cups. Cream the butter and sugar until fluffy. Gradually stir in the amaretto, cinnamon, and eggs. Fold the ground almonds, flour, and baking powder into the batter and mix until smooth. Finally, fold in the chopped chocolate. Pour the batter into the cups and bake at 180°C in a preheated oven for 35-40 minutes. For the hip dough, mix the egg whites, powdered sugar, and flour until smooth. Put 2 tablespoons of this into a cup, color it brown with cocoa powder, and let both mixtures rise for about an hour. Then transfer both mixtures to a freezer bag and cut off a small corner. Line a baking tray with baking paper. Pipe 24 approximately 8 cm long ears onto them with the light mixture. Pipe lines of the dark mixture onto each ear. Bake at 180°C (convection oven) for 4-5 minutes. Remove the ears from the tray with a spatula while they are still hot, otherwise they will stick! To decorate, make two slightly thicker cuts in the cupcakes and press the ears in. Mix powdered sugar and egg whites into a stiff icing and pour it into a freezer bag with a small hole. Pipe on the eyes, nose, and mouth and decorate with sugar pearls.