For the recipe Millionaire's Muffins
|Dr. Oetker Muffin Cases x 12|
|225 g||Plain Flour (8 oz)|
|Dr. Oetker Baking Powder Sachets x 2 sachets, (2 tsp)|
|115 g||Caster Sugar (4 oz)|
|Large Egg x 1, Beaten|
|115 g||Butter (4 oz)|
|150 ml||Milk (1/4 pt)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|140 g||Dr. Oetker Easy Fill Cake Centres Salted Caramel (1 pouch)|
|75 g||Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (3 oz)|
|75 g||Dr. Oetker Fine Cooks' Milk Chocolate (3 oz)|
|175 ml||Double Cream (6 fl.oz), at room temperature|
|50 g||Shortbread Biscuits (equivalent to 12 mini shortbread fingers)- See Tip|
Preheat the oven to 190°C (170°C Fan oven, 375°F, gas 5). Line 12 muffin tins with Muffin Cases. Sift the flour and Baking Powder into a mixing bowl and stir in the sugar. Make a well in the centre.
In a jug, mix the egg, melted butter, milk and Vanilla Extract together. Pour into the well and mix all the ingredients together to make a thick batter.
Divide the mixture evenly between the muffin cases, smooth the tops and bake in the oven for 20-22 minutes until risen and golden.
Once muffins are removed from the oven, leave until they are cool enough to handle, and then generously inject each one with Salted Caramel Easy Fill, making sure the nozzle goes right to the centre of each muffin, and then transfer to a wire rack to cool.
To decorate, break the Extra Dark and Milk Chocolates into a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the water and cool slightly.
Whilst whisking the chocolate, gradually pour in the cream, and continue whisking until thick and glossy. Spoon the chocolate cream generously on top of each muffin, and spread over using a small palette knife. Leave for a few minutes in a cool place to firm up the chocolate before topping with a mini shortbread finger. Your muffins are now ready to serve and enjoy!
TIP - To make your own mini shortbread fingers, beat 115g (4oz) softened butter and 50g (2oz) caster sugar together until soft and creamy. Add 150g (5oz) plain flour, 25g (1oz) cornflour and 2.5ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract and stir into the creamed butter and sugar until the mixture forms a firm dough. Turn on to a lightly floured surface and knead gently until smooth, then roll into a rectangle approx. 20 x 11cm (8 x 4 ½ inch). Prick the top neatly all over and chill for 30 minutes. Bake in a preheated oven at 180°C (160°C Fan oven, 350 F, gas 4) for about 25 minutes until firm and lightly golden. Cool for 10 minutes then trim away the edges and cut into 30 small finger pieces. Leave to cool completely on the tray before serving.
1 muffin = 98g
You may need to chill the cakes for up to 30 minutes if the kitchen is too warm. Prolonged chilling will set the chocolate hard and may dry the texture of the muffin.
|Per serving||Per 100g/ ml|