Muffins with margarine cream

Name: Muffins with margarine cream - Iasmina K.
Ingredients: 2 eggs; 100 g flour; 100 ml oil; 2 tablespoons cocoa; 1 packet baking powder; 2 packets vanilla sugar; 200 g margarine; 200 g powdered sugar; 2 tablespoons liquid cream; coconut; a pinch of salt.

Dessert - Muffins with margarine cream by Iasmina K. - Recipia

Enjoy a quick and delicious dessert with our margarine cream muffin recipe! These fluffy pastries, with a fine and flavorful cream, are perfect for any occasion and will surely impress everyone. Plus, the recipe is simple and accessible, making it perfect even for beginners. Let's get started! Preparation time: 20 minutes Baking time: 20 minutes Total time: 40 minutes Number of servings: 12 muffins Necessary ingredients: - 2 eggs - 100 g flour - 100 ml oil - 2 tablespoons cocoa - 1 packet baking powder - 2 packets vanilla sugar - 200 g margarine - 200 g powdered sugar - 2 tablespoons liquid cream - A pinch of salt - Coconut (optional, for decoration) Preparation: 1. Preparing the muffin batter. Start by separating the egg whites from the yolks. Beat the egg whites with a mixer on high speed until frothy. Gradually add 100 g of sugar and continue mixing until you achieve a firm foam, similar to meringue. This step is essential for getting fluffy and airy muffins. 2. Mixing the ingredients. In another bowl, beat the yolks with 50 g of sugar, oil, and one packet of vanilla sugar. Continue mixing until the mixture becomes homogeneous. Remove the mixer and add the yolks to the egg white mixture, being careful to use a spatula to avoid losing the air in the egg whites. 3. Incorporating the dry ingredients. Sift together the flour, baking powder, cocoa, and a pinch of salt. Add these dry ingredients to the egg mixture, gently folding with the spatula. It is important not to overmix to keep the airy texture. 4. Preparing the muffin molds. Preheat the oven to 180°C. Grease the muffin molds with oil or use paper muffin liners to make them easier to remove. Fill each mold with the cocoa mixture, leaving a small space at the top, as the muffins will rise during baking. 5. Baking the muffins. Place the molds in the preheated oven and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the muffins cool in the molds for 5 minutes, then remove them to a rack to cool completely. 6. Preparing the margarine cream. In a bowl, beat the margarine at room temperature until creamy. Add 100 g of powdered sugar, liquid cream, the other packet of vanilla sugar, and a pinch of salt. Continue mixing for 5 minutes until the cream becomes fluffy and airy. 7. Decorating the muffins. Once the muffins have completely cooled, use a piping bag to decorate each muffin with the margarine cream. If desired, you can sprinkle some coconut on top for an attractive look and extra flavor. Serving suggestions: These margarine cream muffins are perfect to be served alongside a cup of coffee or a fragrant tea. They can also be stored in the refrigerator, making them ideal for enjoying over several days. Variations: You can experiment with different flavors by adding a bit of almond essence to the cream or even chocolate chips to the batter. A delicious option would be to use butter instead of margarine for a richer and creamier frosting. Now that you have all the details, it's time to get cooking! Enjoy this simple and delicious dessert and don't forget to share the results with friends and family!