*This posting contains advertising
We're starting baking with minis in the new year with sweet bear muffins! In keeping with Veganuary (vegan January), we're decorating juicy, vegan chocolate muffins.
“Baking with Kids” is not a vegan baking blog. Nevertheless, we always like to try something new. So in January I cook more vegan recipes on the occasion of #Veganuary. Of course, we are also experimenting a little with vegan cake recipes again. Last year we had the delicious vegan muesli muffins and today it's going to be chocolaty and sweet with our bear muffins!
Recipe for our bear muffins
We're baking vegan today! It's great to show the children that there are many different ways to bake delicious baked goods. For example, the method of avoiding animal products when baking.
Since we focused on using leftovers from the Christmas season when decorating the bear muffins, our cake decoration is not vegan. I'm sure you can find vegan alternatives for the ears and the bear's head in your local supermarket (e.g. vegan cookies or chocolate drops).
Ingredients for 12 bear muffins
Sponge dough
- 200 g (spelled) flour
- 40 g baking cacoa
- 150 g sugar
- 1 tablespoon vanilla extract
- 1/2 packet of baking powder (7 g)
- 250 ml mineral water (carbonated water)
- 100 ml sunflower oil (neutral oil)
Decoration
- 12 chocolate bonbons*
- 12 Toffifees*
- 100 g dark chocolate couverture (you can also use leftover chocolate; we used a chocolate Santa Claus)
- white sugar writing*
- pink chocolate pearls*
Baking Accesories
Mixing bowl, kitchen scales, measuring cup, hand mixer, 12 muffin tray*, 12 muffin paper cups*, dough scraper, tablespoon, cake rack, cooking pot & melting bowl* for the water bath, pastry brush, sharp kitchen knife
Preparation
- First, preheat the oven to 175°C top/bottom heat and line the muffin tray with the appropriate muffin cases.
- Put all the dry ingredients (flour, cocoa, baking powder and sugar) into the mixing bowl and mix with a spoon.
- Then add the wet ingredients (vanilla extract, water and oil) and mix briefly with the hand mixer until you have a smooth dough.
- Divide the dough for the vegan chocolate muffins evenly into the 12 muffin tins and bake in the oven for 20 minutes at 175°C top/bottom heat.
- To make sure that the muffins are really baked through, do a toothpick test. To do this, stick a wooden skewer (shashlik skewer) into the middle of a muffin. If no dough sticks to the wooden skewer when you pull it out, the muffins are baked through and you can take them out of the oven and place them on the cake rack to cool.
- To make the chocolate muffins into funny bear muffins, melt the chocolate coating over a water bath and spread it on the muffins. Then place a Toffifee as a "bear's nose" on the bottom half of the chocolate muffin. Use a sharp knife to cut the chocolate bonbons in half and place them next to each other on the edge of the top half of the muffin as "bear ears".
- As soon as the chocolate coating has dried, use the sugar pen to draw two eyes between the "bear's nose" and "ears" and draw a "mouth" on the Toffifee's nose. Finally, you can decorate the nose with a delicious pink-red chocolate pearl.
And the bear muffins are ready!
Preparation in pictures
My kids and I hope you and your kids have lots of fun baking these cute little bear muffins. As always, we'd be delighted if you shared your amazing baked goods with us on Instagram (@backen_mit_minis) or Pinterest (Backen mit Minis)!
Have fun baking & snacking!
Yours, Lia
Have you baked the recipe?
How exciting! We're really happy about that! We are pleased that we were able to delight you with our recipe. Feel free to share your treat with us on Instagram using the hashtag #backenmitminis.
BAKING NEWS – The most delicious thing right in your inbox?
Sign up for our newsletter and be the first to hear about colorful recipe ideas, easy baking hacks and upcoming baking promotions!
English 
German