April 22, 2013


120 g butter
225 g plain flour
1.5 tsp. baking powder
3.4 tsp. salt
150 g sugar
2 eggs
125 ml milk

150 g powdered sugar
30 g cacao
1/4 tsp. salt
120 g butter
2 tbsp. milk

150 g raspberry jam
12 raspberries

1. Preheat the oven to 180 degrees C. Prepare a 12 portion muffin pan.
2. Mix flour, baking powder and salt in a bowl. Whip up the butter and sugar in another bowl. Add eggs one by one.
3. Slowly add flour mix and milk.
4. Spoon the dough in the muffin pan. Bake for 20-25 min till golden brown.
5. Let them rest in the tin for a while, then remove and let them cool down completely.
6. Make the glaze: mix cacao, salt and powdered sugar. Whip the butter light and creamy then slowly add powdered sugar mix, add milk.
7. With a sharp knife cut out a cone on the middle of each muffin. Fill the gap with the raspberry jam. Top it with a “cap” from the cut out cones.
8. Glaze the muffins and top with a raspberry.


P.S. Hey, friends.. It has been a week since I haven’ t baked anything.. busy.. but these muffins were ones that I made last.. they were super delicious.. and I will definitely make them again..

Enjoy, K.

recipe from “Kūkas” by M. Neri


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