Mini chef
Utensils
Apron
Bowl
Brush
Measuring cup
Mixer
Muffin tin
Oven mitts
Pan
Rubber spatula
Scissors
Teaspoon
Timer
small bowl
Kitchen scales
Muffin paper cases
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Place the paper cases in the muffin tin.
Batter
Place the butter, sugar, honey and salt in a bowl, beat using the whisk on a mixer. Whisk in the eggs and continue to beat until the mixture becomes lighter in colour. Pour in the milk, mix.
Combine the flour with all the other ingredients up to and including the cocoa powder, add to the batter, mix.
Transfer the batter to the prepared muffin tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Hedgehogs
Melt the cake icing in a bain-marie. Cut open the bag, pour the chocolate into a small bowl. Coat the muffins with the chocolate, place on the rack. Sprinkle with the topping, leaving ⅓ free. Give the hedgehogs faces using the freeze-dried raspberries and writing icing.
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