Mini Muffins With Rum Flavoring

1. 1

   In a large bowl using a mixer with whisk attachment, whisk egg whites until thickened. Add yolks and sugar, mix them well with a mixer. Chop butter into pieces and add it to the mixture. Mix to combine.

2. 2

   Combine flour, baking powder and salt in a separate bowl. Add them little by little into the liquid, mixing with a spoon or spatula as you go. Do not over-mix. Add 4 drops rum flavoring and mix.

3. 3

   Preheat oven to 170 C. Put paper liners into two 12-count cupcake tins (recipe makes 16-18). Evenly spoon the batter into your muffin molds, but make sure you don't fill them up! Fill each about halfway full.

4. 4

   Bake them for 30 minutes. Check if they are done by poking a couple with a toothpick. The toothpick will come out clean if they are done. Take them out of the oven, set the pan on a cooling rack and let them cool.

5. 5

   Start preparing the chocolate glaze. Melt chocolate in a bain marie (double boiler) or boil an inch of water in a large pot and set a heat-proof bowl over the top of it so that chocolate melts. Spread chocolate on muffins with a spoon. Top them with colorful sprinkles.

6. 6

   Let them cool in the refrigerator at least an hour.

7. 7

   Notes:

8. 8

   - Recipe makes 16-18 muffins depending on the size of your molds.

9. 9

   - You can keep these in the refrigerator at least for 3 days.

* Per serving · 4 servings · Values may vary.