Chilling and delicious muffins that will send shivers down your spine!
Ingredients:
For the Muffins:
- Sugar – 150 g
- Red food coloring – 1 bottle
- Eggs – 2
- Plain yogurt – 150 g
- Vanilla – 6 g
- Butter – 120 g
- All-purpose flour – 300 g
- Baking powder – 2 teaspoons
For the Raspberry Sauce:
- Powdered sugar – 50 g
- Raspberries – 150 g
- Water – 20 ml
- Gelatin – 4 g
For the Sugar Glass:
- Sugar – 200 g
- Water – 20 ml
For the Vanilla Cream:
- Vanilla flavored cream cheese – 400 g
- Heavy cream (30% fat) – 200 ml
- Water – 25 ml
- Gelatin – 10 g
Instructions:
Step 1: Baking the Muffins:
- Beat the eggs with sugar and the scraped seeds from the vanilla bean.
- Add melted and cooled butter and mix.
- Then, add the flour mixed with baking powder alternately with yogurt. Mix everything thoroughly.
- Transfer the mixture to a pastry bag. Line the muffin tin with paper liners and fill them with the batter up to ¾ full.
- Bake in an oven preheated to 180°C with convection for about 20-25 minutes. Allow them to cool.
Step 2: Preparing the Raspberry Sauce:
- Soak the gelatin in water.
- Crush the raspberries through a sieve. Add the soaked gelatin and heat over low heat until dissolved.
- Add powdered sugar and mix. Let it cool.
Step 3: Making the Sugar Glass:
- Put sugar and water in a saucepan. Boil until bubbles appear on the surface.
- Pour the mixture onto parchment paper and let it cool.
Step 4: Combining the Ingredients for the Vanilla Cream:
- Take the cream cheese out of the fridge 1 hour before making the cream.
- Soak the gelatin in water and dissolve it. Mix it with a few tablespoons of cream cheese, then add it to the remaining cream cheese.
- Whip the heavy cream and combine it with the cream cheese mixture. Put it in the fridge.
Step 5: Decorating the Muffins:
- Decorate the cooled muffins with vanilla cream.
- Break the sugar glass into pieces, soak them in raspberry sauce, and arrange them on the muffins.
- Drizzle some more raspberry sauce over the muffins.
