Small cakes in a waffle cup

Ingredients for 1 servings:

• 100 g butter or margarine, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 125 g flour
• ½ tsp, leveled baking powder
• n. B. dark chocolate coating
• 24 small waffle cups with cocoa glaze

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

enough for 24 small cakes

Preheat the oven to 180°C top/bottom heat (160°C fan-assisted oven). Line a baking tray with baking paper and place the 24 waffle cups on it. For the batter, beat the softened butter (or margarine) with a mixer until smooth. Gradually add the sugar and vanilla sugar, stirring until the mixture forms a thick batter. Add each egg one at a time and beat in for about 1/2 minute on high. Mix the flour with the baking powder, sift it, and beat briefly on medium speed. Now transfer the batter to a piping bag fitted with a perforated nozzle and fill the waffle cups about 2/3 full with batter. Place the baking tray on the middle shelf of the oven. Bake in the hot oven for about 15 minutes. Then let the cakes cool. Melt the chocolate coating in a double boiler and dip the cakes, complete with the batter dome, into the melted chocolate. Tip: If you like, you can sprinkle colorful sprinkles, coconut flakes or chopped almonds, etc. on the warm chocolate.