Introduction by Chef Eric
"Inspried by rich traditions across the island of Ireland, I wanted to incorporate a traditional Irish ingredient into this recipe. One of the little known qualities of stout is that it make cakes extra moist and delicious."
Ingredients for Muffin Batter
- 100g Lakeland Dairies Unsalted Butter
- 150g caster sugar
- 50g egg
- 70g yogurt
- 2g vanilla paste
- 200g prunes
- 140g plain flour
- 2g baking powder
- 40g cocoa powder
Ingredients for Irish Stout Whip Topping
- 500g Millac Gold Double
- 50g Black Treacle
- 100g Irish Stout (Guinness)
- 1tsp Lemon Juice
Method
Muffin Batter:
- Whip together the Lakeland Dairies Unsalted Butter and caster sugar.
- In a separate bowl, mix together the egg and yogurt and add the vanilla paste.
- Soak the prunes in the Irish stout.
- Add the egg mixture to the butter mixture and whip.
- Sieve the plain flour, baking powder, cocoa powder and fold into the mixture.
- Add the Irish stout and prunes and mix well.
- Pour into the cup cake papers and bake at 175°C for 40 mins.
Irish Stout Whip Topping:
- Whip together Millac Gold Double, black treacle, Irish stout and lemon juice to firm peak and fill a piping bag.
"This recipe references Millac Gold Double, for our International customers Millac Gold is the equivalent product. With excellent stability, Millac Gold is an ideal choice for gorgeous looking muffins. Of course you could use one of delicious dairy creams for added decadence and richness!" Chef Eric
Assembly
- Pipe the cream onto the muffins.
- Decorate with a sprinkling of cocoa powder
