Easter bunnies made from muffins

Ingredients for 1 servings:

• 12 muffins
• 12 ladyfingers
• 50 g marzipan paste
• 200 g icing sugar
• some lemon juice and/or water
• some chocolate icing, black and/or white, melted
• 12 balls of chocolate decoration (small chocolate decoration balls)
• 26 toothpicks

Instructions

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

, approx. 12 decorated muffins

Any muffin batter can be used for the muffins, but it should be one that forms a flat surface and no crusts (e.g. https://www.chefkoch.de/rezepte/2024181328218702/Muffins-mit-Ueberraschung.html). The muffins must be completely cooled before use and can also be made the day before. Prepare the ears and paws: For the ears, cut the ladyfingers in half with a knife. Insert a whole toothpick into each half. Heat the powdered sugar and lemon juice/water to create a glaze. Spread a strip of glaze on each ear with a teaspoon and let it dry briefly. For the paws, form small marzipan balls with a diameter of approximately 0.5 – 1 cm. Gently press the balls apart between your thumb and index finger to form an oval or teardrop-shaped disc. Using a toothpick, paint the toes and pads of the feet onto the marzipan paws using the chocolate glaze and let them dry briefly. Assembly: The bunnies need to be painted and assembled relatively quickly so that all the pieces stick to the glaze. Brush the warm glaze onto the surface of a muffin. The glaze shouldn’t be too thick; add a little water if necessary. Press two paws onto the glaze near the bottom of the muffin. For the nose, press a small chocolate decoration ball into the center of the muffin. Stick two ears into the muffin. Let the Easter bunny dry briefly. Using a toothpick, paint the bunny’s face with the chocolate glaze, e.g., eyes, mouth, whiskers. Let everything dry briefly again, and the Easter bunnies are ready.