a pinch of salt
100g butter, at room temperature
1 tbsp vanilla sugar
1 tsp baking powder
½ tsp cinnamon
½ tsp cocoa powder
2 tbsp rum
85ml red wine
50g dark chocolate
For the icing:
120g icing sugar
1/4 tsp cinnamon
2 tbsp red wine
sprinkles, to decorate
Makes 30 mini muffins (or 8 big ones) – Oven: 12-25 minutes
Preheat the oven to 170°C fan.
Separate the eggs and beat the egg whites with a pinch of salt until stiff.
In a large bowl, whisk the butter, sugar and vanilla sugar. Add the egg yolks and whisk again.
In a separate bowl, mix the flour with the baking powder, cinnamon and cocoa powder. Gradually whisk the dry ingredients into the egg mix, alternating with the rum and the red wine.
Finely chop the dark chocolate and fold through the batter with the stiff egg whites.
Line 8 holes of a muffin tin with cupcake wrappers. Distribute the batter between the holes and bake in the preheated oven for 25 minutes.
Put the muffins on a wire rack and leave to cool completely.
Once cool, make the icing: put the icing sugar, cinnamon and red wine into a bowl and stir into a smooth icing.
Drizzle the muffins with icing and decorate with sprinkles, then leave to set for a few hours before serving.