Romantic Cream Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
24
- For the batter
- 1.333 cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 0.333 cup sugar
- 2 tsps vanilla extract
- ¼ cup vegetable oil
- 1 ⅛ cups Yogurt (3.5 % fat content)
- For the topping
- ⅔ cup cream (30 % fat content)
- 2 Tbsps sugar sprinkles
- 24 small, heart shaped Marshmallow
Preparation
Kitchen utensils
1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Whisk, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 180°C (160° fan) 350F, gas 4. Place 24 mini muffin cases in a mini muffin pan.
2.
Mix the flour with the baking powder and baking soda in a mixing bowl. In another bowl, beat the egg thoroughly with the sugar, vanilla extract, oil and yoghurt. Add the egg mixture to the flour and beat briefly until the dry ingredients are moist.
3.
Spoon the batter into the paper cups and bake on the middle shelf for 15-18 minutes; test with a wooden toothpick - if it comes out clean, the muffins are done. Cool on a wire rack.
4.
To serve: whip the cream until stiff and spoon into a piping bag with a large star-shaped nozzle. Top the muffins with cream and sprinkle with sugar strands. Decorate each with one marshmallow heart.
