Amarula chocolate muffins
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Amarula fruit juice liqueur has an elegantly tropical aroma that nicely moisturises baked goods.
24 muffins
250g sugar 250g butter 200g wheat flour 5 tbsp Amarula liqueur;50g cocoa flour 2 teaspoons baking powder 3 teaspoons vanilla sugar 4 eggs
White chocolate frosting
175g good quality white chocolate 3 tbsp Amarula liqueur 200g room temperature butter 2 tsp vanilla sugar 250g icing sugar Nonparelle
First the muffin base
Whisk together the room temperature butter. Add the eggs, sugar, flour and Amarula liqueur to the mixture. Mix well until fluffy.
Pour the batter into muffin tins and bake at 180°C for 15 minutes. Use a toothpick to test the muffin and if no batter sticks to it, it is cooked. Let cool.
Melt the white chocolate in the frosting, even in the microwave, and let cool. Take a slotted bowl and whisk in the butter and sugars and Amarula liqueur. When you have a frothy foam, pour the white chocolate into the bowl. Mix the icing well. Place the frosting in a piping bag or freezer bag (corner off) and frost the muffins. Decorate with nonpareils!
