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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From Mad About Muffins. One American cup of all-purpose flour weighs 5 ounces. Good on its own or dressed up with chocolate sauce and vanilla ice cream or a dollop of whipped cream. Ingredients:
260 g all-purpose flour |
50 g unsweetened cocoa powder |
1 tablespoon baking powder |
1/8 teaspoon salt |
170 g light muscovado sugar |
2 eggs |
200 ml creme de cacao |
100 ml heavy cream |
1 teaspoon vanilla extract |
100 g butter |
confectioners' sugar |
Directions:
1. Preheat oven to 180C (160C for fan assisted).
2. Line a muffin tin with 12 liners.
3. Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
4. Combine eggs, creme de cacao, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
5. Melt the butter in the microwave.
6. Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
7. Spoon into prepared muffin cups.
8. Bake for 20-25 minutes until the tops spring back gently when pressed.
9. Cool a little on a wire rack. Dust the tops with confectioners' sugar while still warm.
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