Raspberry chocolate with vanilla ice cream - EM Muffin - Black Red Gold

INGREDIENTS FOR 12 CUPCAKES

For the dough

Baking mix spelt - chocolate	1
Eggs	2
milk	170g
Butter, soft	125g

For the filling

For the jam:

Raspberries (frozen or fresh)	250 g
Gelling sugar	125g
or raspberry jam

For the filling:

Fresh raspberries	12

For the topping:

• vanilla icecream

Let's go...

Dough
Preheat oven to 180 degrees circulating air.

Line a muffin tin with paper or silicone muffin cups.

For the dough, mix the baking mix or SPELT-CHOCO Batter (available at www.cucap.net), eggs, milk and soft butter well.

Fill the muffin tins halfway with the dough. Then press in the CUCAP or position it using the centering aid and bake for 20 minutes.

After baking, remove the CUCAP® from the dough and let the muffin cool.

For the filling, puree the raspberries in a saucepan and then add them with the gelling sugar. Stir constantly and let the mixture simmer for about 4 minutes and then remove from the heat. Pour into clean jam jars that have been rinsed with hot water, close and allow to cool.

ALTERNATIVELY, purchased raspberry jam can also be used.

Put the jam into the cooled muffin cavity and place a fresh raspberry on top. Then place a scoop of vanilla ice cream on the muffin.

TIP
If you don't need all of the muffins or only need them a few days later, then add the filling just before you want to eat the muffins . The muffin with filling will be good for about 2 days

If you have too many muffins , you can freeze the remaining muffins in a freezer bag and then reheat them when needed. To do this, put the muffins in the oven at 180 degrees for 5 minutes. The muffins are ready.

If you have any dough left over after you have filled the 12 muffin tins, just take a preserving jar, grease it briefly and fill the jars with the remaining dough. Please only fill the jars halfway, then put the lids back on. This way the muffins will last longer or you can easily take them with you.