Unicorn muffins

Ingredients for 1 servings:

• 100 g sugar or fructose
• 130 ml oil
• 1 egg(s)
• ½ bottle of butter-vanilla flavoring
• 150 g vanilla yogurt
• 100 g flour
• 100 g cornstarch
• 8 g baking powder, so half a bag
• 250 g butter
• 250 g mascarpone
• 250 g powdered sugar
• 100 g cream cheese
• possibly food coloring, liquid, fat-soluble
• possibly vanilla or citrus zest, to taste
• 200 g fondant, white
• Food coloring powder in gold and pink
• some alcohol, clear

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

also fructose-free – for approx. 10 pieces

Makes approximately 10 muffins. First, make the ears and horns. Make the cupcake decorations the day before, as they take a little longer to harden. It’s also perfectly fine to make the decorations much earlier and store them in a tin, for example, if that works better for your schedule. For the horns, form thin strands of fondant that get slightly thicker towards one end. Twist them together and let them dry for about 2-3 hours. Mix the gold food coloring with a few drops of alcohol (using as little liquid as possible) and brush it onto the horns. Then dry the gold horns for another 3-5 hours, or preferably overnight, to allow them to harden completely. For the ears, roll out the fondant thinly. Then use a flower petal cutter or heart cutter, making sure it’s not too bulbous. Place the ears over a wooden spoon, for example, to give them a slight curve. Once the ears have hardened, paint the center of each ear with pink powdered paint, fanning the paint out slightly towards the edges. For the muffins the next day, mix together the sugar, oil, egg, and butter vanilla flavor. Then add the vanilla yogurt and stir in. Now mix the flour, cornstarch, and baking powder and fold into the mixture. Spread the batter with a tablespoon into a muffin tin lined with paper baking cups. Add about 1-2 tablespoons of batter to each cup. Do not overfill the cups, as the batter will still rise and may overflow. Bake in a preheated oven at 175°C for about 20-25 minutes. For the frosting, it is important that all ingredients are the same temperature or at room temperature! In a food processor, cream the butter, mascarpone, and powdered sugar until smooth. When the mixture has increased in volume and is whitish, add the food coloring and flavoring (this can take a good 5-10 minutes). Then beat briefly on high until everything is evenly distributed. Finally, slow down the mixer and add the cream cheese a spoonful at a time. Once the mixture is smooth, turn off the mixer. Spread the frosting on the cooled muffins as desired. Finally, add the horns and ears to the frosting.