I don't often make sweets, but this is something yummy for the kids' lunchboxes. It is simple and relatively quick - especially if you have a cake mixer.
Ingredients for the muffins:
- 125g butter or margarine
- 3/4 cup white sugar
- 4 drops cherry brandy essence
- 2 eggs
- 2 cups self-raising flour
- 2 tablespoons cocoa powder
- 1/2 cup milk
Method for the muffins:
- Grease a 12 hole muffin tin
- Pre-heat oven to 180 degrees celsius (fan-forced)
- Cream the margarine or butter with the sugar and cherry brandy essence
- Beat eggs and add gradually, beating well after each addition. If using cake mixer, add unbeaten eggs, one at a time, and mix each one in on medium speed
- Add sifted flour and cocoa alternatively with the milk, beginning and ending with flour. Beat 2 minute on low speed of cake mixer, or 30 strokes of a wooden spoon
- Pour into the muffin tray and bake for 20-25 minutes
- Muffins are cooked when an inserted skewer comes out dry.
Ingredients for the choc-cherry glaze:
- 1 cup icing sugar
- 2 tablespoons cocoa powder
- 2 teaspoons soft butter
- 3-4 drops cherry brandy essence
- 1 tablespoon boiling water
Method for the choc-cherry glaze:
- Sift icing sugar and cocoa
- Add butter and essence
- Pour in boiling water, beat well
- Spread immediately and leave to set.
I only glaze half the muffins because one of us doesn't like any kind of icing, so I halfed the glaze ingredients. D-E-L-icious XD
Note: In the photo (from bottom left and going clock-wise) I've left one plain, one with icing sugar sprinkled on top, one with choc-cherry glaze and fresh cream and one with choc-cherry glaze alone. They are all lovely :)
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