- Approx. 16 muffins
- 225 g sugar
- 225 g unsalted butter
- 225 g wheat flour
- 4 eggs
- 2½ tsp. baking powder
- 1 tsp. cardamum
- 1 tsp. vanilla sugar
- 9 tsp. Salty Liqourice Syrup
- 200 g plain Philadelphia cream cheese
- 2 tbsp. icing sugar
- 2 tsp. Fine Liqourice Powder
- 16 pcs. of No. 2 Salty Liqourice
Preheat the oven to 175°C (hot air) and put 16 muffin cups
on a baking tin and get them ready for the oven.
In a large bowl combine flour and baking powder, and stir remaning ingredients into the mixture while whisking until smooth. Spoon batter into paper muffin cases, and put half a teaspoon of Liquorice Syrup on top of each cup. Use a toothpick to spread the syrup so that it soaks into the muffin mixture. Bake the muffins 20 minutes.Take the finished muffins out of the oven and let them cool on a grate.
Mix Philadelphia (or any other plain cream chees) with icing flour and Liqourice Powder.
Spread a thick layer on each muffin just before serving. Sprinkle with