- Approx. 16 muffins
- 225 g sugar
- 225 g unsalted butter
- 225 g wheat flour
- 4 eggs
- 2½ tsp. baking powder
- 1 tsp. cardamum
- 1 tsp. vanilla sugar
- 9 tsp. Salty Liqourice Syrup
- 200 g plain Philadelphia cream cheese
- 2 tbsp. icing sugar
- 2 tsp. Fine Liqourice Powder
- 16 pcs. of No. 2 Salty Liqourice
Preheat the oven to 175°C (hot air) and put 16 muffin cups on a baking tin and get them ready for the oven.
In a large bowl combine flour and baking powder, and stir remaning ingredients into the mixture while whisking until smooth. Spoon batter into paper muffin cases, and put half a teaspoon of Liquorice Syrup on top of each cup. Use a toothpick to spread the syrup so that it soaks into the muffin mixture.
Bake the muffins 20 minutes. Take the finished muffins out of the oven and let them cool on a grate.
Mix Philadelphia (or any other plain cream chees) with icing flour and Liqourice Powder. Spread a thick layer on each muffin just before serving. Sprinkle with Fine Liqourice Powder and top off with a No. 2 Salty Liqourice.