Camp Coffee Muffins with Cointreau
Indulge in these delicious coffee muffins with orange liquor.
Serves: 12
Level: easy
Prep Time:
30 minutes
Cook Time:
20-25 minutes
Ingredients...
- 71ml (4 tbsp) Camp Coffee
- 250g (9oz) plain flour
- 75g (3oz) caster sugar
- 75g (3oz) dark brown soft sugar
- 2 tsp baking powder
- 50g (2oz) chopped dates
- ¼ tsp salt
- 1 egg
- 225ml (8oz) milk
- 125ml (4oz) vegetable oil
- 2 tbsp Cointreau
For the icing
- 18ml (1 tbsp) Camp Coffee
- 250g (9oz) mascarpone cheese
- 1 tbsp Cointreau
- 2 tbsp icing sugar
- 6 tbsp double cream
For the sauce
- 2 tbsp Camp Coffee
- 50g (2oz) plain or milk chocolate, broken into squares
- 1 tbsp Cointreau
Method...
- 1. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Grease a 12-cup muffin tin or line the cups with paper muffin cases.
- 2. In a large mixing bowl, combine the flour, sugars, baking powder, chopped dates and salt. Mix well so all the sugar is combined with the rest of the ingredients.
- 3. In another bowl, combine the egg, milk, oil, Cointreau and Camp Coffee.
- 4. Fold the wet mixture into the dry mixture until just moistened, do not over mix. Fill prepared muffin cups ¾ full.
- 5. Bake for 20-25 minutes or until a skewer comes out clean. Cool on a wire rack before icing.
- 6. In a large mixing bowl, combine the mascarpone cheese, Cointreau, icing sugar, double cream and Camp Coffee, whisk with a hand held mixer until soft peaks form. Place in the refrigerator.
- 7. Melt the chocolate in a bowl over a pan of gently simmering water, stir in the Cointreau and Camp Coffee. Remove from the heat and let the chocolate mixture cool.
- 8. Take the cream out of the refrigerator and stir the chocolate mixture through the cream very lightly. Spoon the cream and chocolate into a piping bag with a big nozzle and pipe onto the muffins.