Chocolate Pamper Muffins Recipe
for 8 pieces

Ingredients

Dr. Oetker Pamper Muffins Chocolate with Pure & white chocolate Pieces
90 grams butter or margarine
2 eggs
50 ml water

Instructions

Make sure the eggs are at room temperature and the butter is soft.
Remove the baking sheet from the oven and place the muffin shapes on it.
Preheat the oven.

Beat the butter with the mixer soft.
Put the muffin mix, the eggs and the water (50 ml) in a Mixing Bowl and mix the whole with a mixer on the lowest position well.

After that, whisk the whole thing to the middle position in half a minute to a smooth batter (not to be airy).

Add the pieces of chocolate (keep a tablespoon behind for decoration) and mix with a spoon through the batter. Divide the batter with two tablespoons or an ice polka dot tong over the muffin shapes.

Divide the reared pieces of chocolate over the muffins and also sprinkle the supplied decorations over the muffins (make sure there is no decoration on the baking sheet, this is going to burn).

Baking:

Place the baking tray in the middle of the preheated oven and bake the chocolate muffins in approx. 19 minutes cooked. The muffins are cooked when you press your finger lightly on the chocolate muffin and it springs back (note: The decoration is hot).

Electric Oven: 190 °c Degrees

Convection Oven: 170 °c Degrees

Baking time: About 19 Min.

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Matcha Cupcakes recipe (for 12 people)

Ingredients

• 1 ½ cup cake flour
• 1 tbsp pure matcha powder
• ¾ cup fine granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• Cup 1/3 oil
• 2 eggs (room temperature)
• Cup of milk (room temperature)

Matcha cream cheese cream

• 125 grams butter (room temperature)
• 1 cup powdered sugar
• 300 grams cream cheese (room temperature)
• ½ TSP pure vanilla extract
• 2 tbsp pure matcha powder
• 1 tbsp milk

Method of preparation

1 Put a cupcake baking pan containing the paper baking moulds ready. Preheat the oven to 180 degrees (top and bottom heating)

2 Sift the cake flour and matcha powder in a mixing bowl, then add the baking powder, sugar and salt. Stir with a spatula the ingredients together. Add the oil, eggs and milk. Mix it well with the mixer on medium-high speed until a smooth batter airy.

3 Divide the batter on baking moulds. Take a tablespoon and spoon a bit of batter on the spoon, scrape then spoon the batter into the muffin with the second. Fill the tins to 2/3 full of paper.

4 Bake the cupcakes in 20 minutes. The cupcakes are cooked when you prick a skewer in it and comes out clean.

5 Let the cupcakes cool on a wire rack. Once the cupcakes have cooled, spraying them with a layer of cream.

6 Sift the powdered sugar and matcha powder in a bowl. Set them aside.

7 Snid the soft butter in small blocks and do this in the mixing bowl. Mix the butter on medium-high speed for 3 minutes until smooth. Three steps to add the powdered sugar. After each addition you mix on medium-high speed the powdered sugar and the butter for 5 seconds.

8 Then turn on the mixer at the highest speed and mix for 10 seconds. Repeat the steps for the rest of the icing sugar. Then add the vanilla extract and mix it again.

9 Cut the cream cheese into small blocks and add the three steps to the frosting, mix it well until a soft cream. For a softer cream add one extra tablespoon of milk at a time.

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Coconut Chocolate Chip Nutella Zucchini Muffins Recipe

Ingredients

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
3 tablespoons Nutella
3/4 tablespoon cinnamon

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line muffin tins.
In mixing bowl beat egg, oil, and sugar. Warm nutella a bit in the microwave to make is a softer consistency.

Stir in zucchini, nutella and vanilla.

In another bowl, measure flour, baking powder, soda, salt, cinnamon, and coconut. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten.

Spoon into muffin tins. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack.

Allow to cool a bit, and enjoy!

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