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Wednesday, December 28, 2011

Muffin with egg liqueur in choco cup

For 12 muffins: 
80 g melted butter
0.5 cup sugar
2 eggs
1 Tbsp vanilla sugar
1.5 cup of flour
1 tsp baking powder
pinch of salt
0.5 cup sour cream

For the filling:
150 ml egg liqueur
2 Tbsp vanilla custard-powder
200 ml milk
12 choco cups

Stir the custard-powder with the milk and boil the mix then add the liqueur to this pudding, let it get cold.
Fill the choco cups with the liqueur-pudding.
Preheat oven to 180°C
Mix butter with eggs, sugar and vanilla sugar in a bowl. Mix flour, salt and baking powder in an other bowl and then a half of this dry-ingredient-mix needs to be added to the wet mix (egg-butter-sugar) and stir them. Add the sour cream and the second part of the flour-mix to the dough and stir them roundly.
Dose the mix into a muffin form (for 12 pieces) put the filled choco cups into their center, cover the cups with dough and bake them around 12-15 minutes long in preheated oven (180°C)
Be careful with the hot muffins! Let them get colder before serving

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