Inspired by a recent discussion on a toblerone mud cake (yes I have one in the cupboard ready to go – OK I ate it and need to buy a new one ) I decided to play with one of my white chocolate recipes, by adding flake mmmm chocolate.

I took the easy route with the frosting and used solite. Next time I would probably use the Decorator’s Buttercream mixed with White Chocolate Ganache and some Bailey’s of course, because I am a Bailey’s girl! My taste testers loved the cake but a couple did say after a while the frosting was too much, so feel free to play! Just remember to let me know what you did!

White Chocolate Flake Muffins

Est Prep Time: 10-15 mins
Est Cooking Time: 30 mins
Oven Temp: 150C approx

Serves: 16-30 dependent on how deep you fill the case

Ingredients:

250g butter

4 eggs

1 tbsp vanilla or a splosh whatever works for you!

1 1/2 cups plain flour

1 1/2 cups sugar

3/4 cup white chocolate

1 x 12 mini flake bag

Instructions:

In a bowl soften/melt the butter, add the eggs and vanilla, whisk together.

Melt the white chocolate.

In a separate bowl sift the dry ingredients together.

Mix in the butter/egg/vanilla mixture and when nearly combined add the white chocolate in and mix till just combined. (I do this all by hand not in a mixer).

Add 8-10 of the flakes, crumbled up and just fold gently through 4 or 5 folds and that’s it.

Using an ice cream scoop, scoop (or spoon) into cases.

Bake for approx 30 minutes on 150C. Everyone’s oven’s vary so check regularly, I don’t test them I just pull them out when they look cooked, you may like to try a batch and alter cooking times according to your own tastes.

They looked like little creme brulee’s before they were baked!

A chance to practice my swirl… more practice required!

A chance to eat something yummy! I tried one almost straight out of the oven and it tasted a bit like warm yummy cookie dough. Cooler it was just as yummy without the icing as it was with the icing….

Taste testers reported still nice up to 4 days after baking.

Additional Info/Comments:

I filled the cases quite full and got 16, so filling half full is likely to get you 24-30.

White Chocolate Bailey’s Flake Frosting

Est Prep Time: 10-15 mins

Serves: Will be enough to cover 16-20 muffins, if you make more you may need to double the recipe

Ingredients:

100g solite

100mls water

750g icing sugar (approx)

1 cap full of baileys or a splosh whatever works for you!

1/2 cup or so of white chocolate

flake to decorate

Instructions:

Put the solite in a mixer and start alternating icing sugar with water, keep adding icing sugar until you are happy with the consistency, I didn’t actually measure and probably could have added more for a better swirl. Add in the baileys and more icing sugar if needed, mix for a couple of minutes. Pipe and sprinkle with flake…. mmmmm

If you try this recipe let me know what you thought…. were you inspired to alter something (changing the flake or Bailey’s for your own favourite chocolate or alcohol?) let me know how it worked out for you.