Ingredients:
For the muffins:- 100 g Bake-Free sponge cake-muffin flour mixture
- 50 g almond flour
- 60 g erythritol
- 40 g room temperature, sugar-free coconut yogurt
- a few drops of almond aroma
- 1 teaspoon chocolate or rum flavoring
- 80 g room temperature water
- quarter packet of baking powder (3 g)
- 8 g organic cocoa powder
For the cream:
- 50 g blanched almonds
- 25 g sweetener (1:4)
- 1 teaspoon vanilla extract
- a few drops of lemon juice
- 30 g thick coconut milk
- 2 g konjac flour
- 1 g beetroot powder
- 40 g water
For the marzipan heart:
- half a portion of homemade marzipan
- a few drops of raspberry red food coloring
- 10 g tapioca starch
- tapioca starch for stretching
To decorate:
- Cocoa Bean Crush
- lyophilized (freeze-dried) cranberries
- shredded coconut
Preparation:
Mix the ingredients for the muffins (wet and dry separately first, then combine) and spoon them into 7 silicone muffin molds. Don't be afraid, the batter is thick. Bake them in a preheated oven at 180 degrees celsius for 20 minutes on conventional top and bottom setting. For the cream, soak the almonds in clean water for a few hours or overnight, then rinse with fresh, clean water and blend it together with the other ingredients until it becomes creamy. Put it in a piping bag and decorate the cooled muffins with it. Blend the ingredients for the marzipan and refrigerate for at least two hours, or you can make it the day before. Roll out the marzipan on a dry surface that is lightly sprinkled with tapioca starch, and then cut out heart shapes from it. Decorate the muffins with these hearts, the lyophilized cranberries, cocoa bean crumbs and coconut flakes.
