Delicious carnival muffins with a creamy Philadelphia and coconut milk frosting. Perfect as a dessert or snack for your party!
Ingredients
Makes 12 Muffins
- All-purpose flour – 1 1/2 cups
- Potato starch – 1/4 cup
- Sugar – 3/4 cup
- Vanilla sugar – 1-2 tablespoons
- Baking soda – 1 teaspoon
- Salt – a pinch
- Water – 1/2 cup
- Buttermilk – 1/2 cup
- Vegetable oil – 1/3 cup
- Wine vinegar – 1 teaspoon
Optional
- Eggnog or Advocaat – 1 tablespoon (or 1 tablespoon of rum)
- Raspberry jam – 12 teaspoons
Frosting
- Coconut milk – 200 ml
- Sugar – 1/2 cup
- Philadelphia cream cheese – 125 g
Decoration
- Muffin tin lined with paper liners, colorful sprinkles, decorative flags
Preparation
Preheat the oven to 175°C (350°F). Line a muffin tin with 12 paper liners.
For the frosting, pour the coconut milk into a saucepan and add the sugar. Heat over medium heat, stirring until the sugar dissolves. Cook uncovered for about 20 minutes, or until the mixture thickens to about 1/3 cup of syrup. Cool the syrup completely, then mix it with the Philadelphia cream cheese and chill in the refrigerator.
For the muffin batter, sift both types of flour into a large bowl. Add the sugar, vanilla sugar, baking soda, and salt, and mix well. Add the water, buttermilk, vegetable oil, and wine vinegar. If using, add the eggnog or rum. Gently mix the ingredients together with a spoon (a few lumps are okay).
Spoon the batter into the paper liners, filling them about halfway. If using, add 1 teaspoon of raspberry jam to the center of each muffin and cover with the remaining batter. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Spread the frosting on the cooled muffins and decorate with sprinkles and decorative flags.
