Gluten-free children's cups
Gluten-free children's cups
Ingredients
100 g margarine
1 tbsp oil
2,5 dl sugar
2tspvanilla extract
1 dl cocoa powder
1 seasoned salt
2 eggs
- Stuffing
200 g cream cheese
200 g white chocolate
4 dl whipping cream
0,5 dl icing sugar
1 dl kinder maxia, cut into pieces
Preparation
- Add the butter, sugar and oil to a bowl and mix well for about a minute. Add the vanilla extract to the eggs and mix well again (about 1 minute). Without careful mixing at this stage, the topping will not be crispy and crackly.
- Place a sieve over a bowl and add the dark flour mix, cocoa powder and salt. Stir in the dry ingredients, lifting to mix. Mix just enough to incorporate the flour into the dough! The sieve will have some of the flour mix left over, so tip the rest into the dough.
- Fill the muffin liners about halfway with the batter. Bake at 175°C for about 10-15 minutes. Baking time is very oven-specific. Allow to cool. Don't be alarmed when the brownie cups cool to the pits!
- Whip the cream and melt the white chocolate in a water bath. Chop the kinder Max into pieces. Combine all the filling ingredients and mix until smooth.
- Serve over cooled brownie cups and garnish. Allow to set in the fridge for at least 2 hours.
- Store the ready-made cups in an airtight container in the fridge.
