Muffins with root beer and vanilla cream
Description
Perfect with tea and coffee. This recipe yields 20 muffins. These unique muffins have a mild root beer flavor. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line a muffin pan with paper liners. In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. In a large bowl, beat butter and sugar. Add eggs one at a time, beating well after each addition. Mix in the beer concentrate thoroughly. Add about 1/3 of the flour mixture to the bowl and beat at low speed. Add half of the beer and beat. Repeat with another portion of flour mixture and half of the beer. Mix in the remaining flour. Spoon 2 tablespoons of batter into each paper liner. Bake muffins for 15–18 minutes. Let cool completely.
- 2
Step 2
2. Prepare the cream. In a large bowl set over a saucepan of boiling water, mix egg whites, sugar, and salt. Heat the mixture, stirring frequently, until it reaches 70 degrees and the sugar dissolves completely. Remove from heat and beat at high speed for about 8–10 minutes. The mixture should be at room temperature by this point. Add the cubed butter one piece at a time, beating with a mixer at medium speed. Continue beating until the cream becomes thick and smooth. Mix in the vanilla extract. Set aside 1/4 of the cream in a separate bowl. Stir the beer concentrate into this portion. This will be the muffin filling. Make a small indentation in each muffin and fill with the prepared filling.
- 3
Step 3
3. Decorate the muffins with vanilla cream on top and serve.