These mini-cakes are my last creation in Italy. That’s right, in a few days, the Lobster family is moving to London! Actually, I wasn’t planning on cooking anything lately, my head – and my flat! – filled with cardboards… but then I found such a cute present from my kind neighbours that all I could think of to thank them was to make a new recipe dedicated to that sweet family. I looked into my cupboards and my almost empty fridge to see what I could make… when I found a sachet of ciobar (!) that famous Italian powder you mix with hot milk to obtain a thick hot chocolate.
Positive: Easy as a microwave mug cake but better and there is much more to share with everyone.
Negative: It’s a plain base that you might want to brighten up with flavourful ingredients like fresh fruit, jam, chocolate chips,…
Ingredients for 12 muffins:
- 1 sachet of ciobar (I used the white chocolate flavour)
- 25 cl milk
- 16 g baking powder
In your pantry:
- 280 g flour
- 120 g sugar
It couldn’t be easier: you mix all the dry ingredients together in a bowl then you add slowly and gradually the milk while stirring energetically.
Fill muffin cases with the mix and bake in preheated oven for 20 mn to 180°C.
My advice: Before to place in oven I added a teaspoon of raspberry jam on top of each cake.