Junior chef
Utensils
Apron
Bowl
Measuring cup
Mixer
Muffin tin
Oven mitts
Pan
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Muffin paper cases
Cooling rack
Ice cream scoop
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 and salt in a bowl. Mix using the whisk on a mixer. Beat in the eggs one at a time until the mixture becomes lighter in colour. Roughly chop the chocolate, place in a thin-sided bowl. </Kids> Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth, allow to cool slightly, mix into the batter. Combine the flour, cocoa powder and bicarbonate of soda, mix into the batter.
Transfer the batter to the prepared muffin tin using an ice cream scoop.</kids
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
To decorate
Stir the cream cheese until smooth, spoon on top of the muffins using a teaspoon, sprinkle with the coconut flakes. Decorate the muffins with the couverture drops, sugar eyes and writing icing to make panda faces.
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