/ / Recipe Muffins with rutbir beer and vanilla cream

Recipe Muffins with rutbir beer and vanilla cream

  • Flour - 2 cups
  • Cocoa - 1/2 cup
  • Soda - 1 teaspoon
  • Salt - 1/2 teaspoonfuls
  • Melted butter - 1/2 cup
  • Sugar - 3/4 Cups
  • Brown sugar - 1/4 cup
  • Eggs, room temperature - 2 pieces
  • Concentrate of root beer - 1 st. a spoon
  • Root beer - 1 cup
  • Large egg whites - 5 pieces (cream)
  • Sugar - 1 cup (cream)
  • Salt - 1 pinch (cream)
  • Softened butter - 2 cups (cream)
  • Vanilla extract - 1 1/2 teaspoons (cream)
  • Concentrate of root beer - 1/2 teaspoons

1. Preheat the oven to 175 degrees. Fill the form for muffins with paper liners. In a medium bowl, mix the flour, cocoa powder, soda and salt. Whisk butter and sugar in a large bowl. Add eggs, one at a time, and whip. Stir well with beer concentrate. Add about 1/3 of the flour mixture to the bowl and whisk at low speed. Add half of the beer and whip. Repeat with another mixture of flour and half a beer. Stir with the remaining flour. Put 2 tablespoons of dough into each paper insert. Bake muffins for 15-18 minutes. Allow to cool completely. 2. Prepare the cream. In a large bowl, mounted over a pot of boiling water, mix egg whites, sugar and salt. Heat the mixture, stirring frequently until it reaches a temperature of 70 degrees, and the sugar will not completely dissolve. Remove from heat and shake at high speed, approximately 8-10 minutes. The mixture should be at room temperature at this point. Add chopped butter 1 piece at a time and beat with a mixer at medium speed. Continue to beat until a thick and uniform consistency. Stir with vanilla extract. Put 1/4 part of the cream in a bowl. Mix it with beer concentrate. It will be a filler for muffins. Make a small groove in each muffin and fill it with fillings. 3. Decorate muffins with vanilla cream on top and serve.

Servings: 5-7

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