Muffins with Marshmallow Cream
Baking and Desserts • Yugoslavian
Description
Muffins with Marshmallow Cream
Ingredients
- Wheat Flour 1¼ cups
- Baking Powder 1½ teaspoons
- Salt a pinch
- Butter 5 oz
- Activated Baking Soda 1 teaspoon
- Sugar 1 cup
- Farm fresh eggs 2 pieces
- Milk ½ cup
- Vanilla salt 1 teaspoon
- Egg white 2 pieces
- Citric Acid to taste
- Liquid dark chocolate 15 oz
- Powdered Sugar 5 oz
- Olive Oil 3 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Grease the muffin tin with oil or line it with paper liners. Mix the flour, baking powder, baking soda, and salt.
Step 3
In a food processor, beat the butter. Gradually add the sugar and continue beating until light and fluffy. Reduce the speed to medium and gradually add the eggs.
Step 4
At low speed, add half of the flour mixture, mix, and then pour in the milk and vanilla. Add the remaining flour mixture. Mix the batter and divide it evenly among all the muffin cups.
Step 5
Bake for 20–25 minutes. Allow to cool completely.
Step 6
In a heatproof bowl, beat the sugar and egg whites with a hand mixer for about 1 minute. Place the bowl over a water bath and continue beating until stiff peaks form, about 10 minutes.
Step 7
Remove from heat, add vanilla and water, and beat for another 2 minutes until the filling thickens further. Transfer the filling to a piping bag and use it to fill all the muffins. Place the muffins in the freezer for at least 1 hour.
Step 8
Melt the chocolate with the oil over a water bath. Stir and keep on heat until smooth. Allow to cool for about 15 minutes.
Step 9
Remove the muffins from the freezer and dip each one in the glaze. Leave for 5 minutes at room temperature to let the glaze set.
Step 10
Decorate with jam or marmalade.
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