Halloween ghost muffins with biscuit base, cheese cream and marshmallows
Ingredients
Biscuit base
- 200 g chocolate biscuits
- 60 g butter
Topping
- 600 g cream cheese
- 100 g sugar
- 2 egg yolks
- 80 g sour cream
- 100 g pumpkin puree
- 2 tbsp wheat flour
- 1 pinch of salt
Topping
- 1-2 tsp lemon zest, grated
- 10 marshmallows
- 100 g powdered sugar
- 1 tbsp water
Utensils
- food processor
- silicone muffin tins
- bowl
- hand mixer
- tin foil
- toothpicks
- bowls
- spoon
Instructions
Biscuit base
- Preheat the oven to 170 degrees top and bottom heat.
- Crumble the chocolate biscuits in a food processor.
- Melt the butter and mix into the biscuit crumbs.
- Press the mixture onto the bottom of the silicone muffin cups.
- Approx . Pre-bake for 10 minutes at 170 degrees.
Topping
- Put the cream cheese, sugar, egg yolks, sour cream and pumpkin puree in a bowl.
- Add the flour, salt and grated lemon zest.
- Mix everything together.
- Place the topping on the biscuit bases
- Bake the muffins at 130 degrees for about another 50 minutes.
- After about 30 minutes of baking time, cover the muffins with aluminum foil.
- Let the muffins cool down.
Topping
- Put a toothpick on the marshmallows draw a face with melted chocolate.
- Make an icing from the icing sugar and water.
- Pour the icing over the muffins, but do not completely cover the pastry.
- Place a marshmallow on each of the still wet icings and allow to set.
- Serve the Halloween cupcakes at a party.
