Amaretto tartlets with sugar buds

For 24 pieces
  • 280 g flour
  • 2 deleted TL Baking powder
  • 1 EL Baked cocoa
  • 100 g sugar
  • 4 EL Sunflower oil
  • 2 EL Amaretto
  • 1/8 l Almond milk
  • 100 g Dark chocolate
  • 50 g white fondant
  • 1 knife tip red food paste
  • 24 (3 cm Ø) Mini paper baking cases
  • piping bag
  • 1 Transparent cover (office supplies)
50 minutes
very easy
1.
Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: s. Manufacturer). Line the wells of a mini muffin sheet (for 24 pieces) with baking tins.
2.
Flour, baking powder, cocoa and sugarMix. Pour in the oil, amaretto and almond milk while stirring. Pour the batter into a piping bag. Divide the batter into the molds. Bake in the hot oven for about 12 minutes.
3.
Remove and let cool down.
4.
Break the chocolate into pieces, melt in a hot water bath. Knead the fondant with the food coloring so that it is colored irregularly pink. Form rolls (about 1⁄2 cm Ø) and spread them thinly flat; goes well z. B. in a cut transparent cover.
5.
Divide into pieces approx. 5 cm long and carefully roll up each into buds.
6.
Dip the muffins in the chocolate and let them drain a little. Place the fondant buds on top and let the chocolate dry.
1 piece approx:
  • 90 kcal
  • 1 g protein
  • 3 g fat
  • 15 g carbohydrates

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