Angel cupcakes

For 8 pieces
  • 2 eggs (size M)
  • 150 g Sugar
  • 1 packet vanillin sugar
  • 125 ml Oil
  • 75 g sour cream
  • 200 g flour
  • 1/2 packet baking powder
  • 1 TL Gingerbread spice
  • 300 g marzipan raw mass
  • 25 g + 1 tbsp icing sugar
  • yellow food coloring
  • 8 baking wafers ((90 mm Ø)
  • white and red sugar letters, decorative sugar, pearls and stars
  • 8 (approx. 5 cm Ø) paper cuffs
60 minutes
Mix the eggs, sugar, vanilla sugar, oil and sour cream with the whisk of the hand mixer. Mix the flour, baking powder and gingerbread spice and stir in portions. Place paper sleeves in 8 hollows of a muffin tin (12 hollows). Spread the batter in it. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Let cool for 10 minutes, take the muffins out of the hollows and let them cool on a wire rack. Knead the marzipan with 25 g powdered sugar. Color 75 g marzipan for the hair with food coloring yellow. Shape the remaining marzipan into 8 heads. For the wings, place a heart cutter (approx. 8 cm Ø) on the wafers. Press down firmly on the wafer so that the outline is notched. Then cut out the hearts with scissors. Paint the hearts with white sugar writing and decorate them with decorative sugar and sugar pearls. Approx. Let dry for 30 minutes. Dust the muffins with powdered sugar. Place the heads in the middle of the muffins. For the hair, put marzipan in portions through a garlic press, cut off and decorate heads with it. Paint your mouth with red sugar script and stick on confetti with white sugar script as eyes and cheeks. Slightly cut into muffins behind the heads, stick wings into the cut. Sprinkle the angels with decorative stars
Wait approx. 1 hour
1 piece approx.:
  • 520 kcal
  • 2180 kJ
  • 8 g ​​protein
  • 29 g fat
  • 56 g carbohydrates


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