Chocolate Dessert

Raspberry lamington muffins with chocolate drizzle

Name: Raspberry lamington muffins with chocolate drizzle recipe
Yield: 8
Ingredients: 375g self-raising flour; 1 tsp baking powder; 165g caster sugar; 50.00g cocoa powder; 400ml can coconut cream; 75g butter, melted, cooled; 1 egg, beaten; 100g milk chocolate, finely chopped; 150g raspberry; Coconut flakes, to serve; 180g icing sugar mixture; 1 1/2-40.00 ml boiling water

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P105 RASPBERRY LAMINGTON MUFFINS WITH CHOCOLATE DRIZZLE

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by Helena Moursellas

Sep 26, 2022

Helena Moursellas draws on classic trans-Tasman flavours to make this scrumptious dessert muffin.

2 1/2 cups (375g) self-raising flour
1 tsp baking powder
3/4 cup (165g) caster sugar
1/4 cup (25g) Dutch cocoa, sifted
400ml can coconut cream
75g butter, melted, cooled
1 egg, beaten
100g milk chocolate, finely chopped
1 cup (150g) frozen raspberries (we used Woolworths Macro frozen raspberries)
Coconut flakes, to serve

Chocolate drizzle

1 1/2 cups (180g) icing sugar mixture
1/4 cup (25g) Dutch cocoa
1 1/2-2 tbs boiling water

Method

1.

Preheat oven to 190°C. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
2.

Sift flour and baking powder into a large bowl. Add sugar and cocoa, stirring to combine. Make a well in the dry ingredients and add coconut cream, butter, egg and chocolate. Stir until just combined. Fold in raspberries. Divide mixture evenly among prepared pan.
3.

Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes, then transfer to a wire rack to cool completely.
4.

For the chocolate drizzle, sift icing sugar and cocoa into a bowl. Stir in enough boiling water until mixture is smooth and thin enough to drizzle. Stand for 5 minutes. Spoon drizzle over muffins and top with coconut flakes. Set aside for 30 minutes before serving.