goats milk caramel is defiantly a game changer, i love it. i added some lavender into a teabag and infused it into the milk it was so good.
these muffins have cacao nibs and dried lavender in as well as some creme fraiche
i love cacao nibs they are amazing i use them in every recipe possible, i also have cacao powder which is like cocoa powder but still has the goodness in it and is full of flavour so you don’t need as much of it.
for the muffins
120g (half a cup + 1 tbsp) butter
120g (2/3 cup) brown sugar
4 heaped tbsp creme fraiche
120g (1 cup) self raising flour
4 tbsp cacao nibs
1 tbsp dried lavender
4 heaped tbsp cacao powder or 6tbsp cocoa powder
1 tsp vanilla extract
2 tbsp milk
preheat the oven to 180c
add the butter and sugar into a bowl and whisk until soft and creamy, then add vanilla and the eggs one at a time baking sure to scrape down the sides of the bowl.
sift in the flour, salt and cocoa and fold in.
then add the creme fraiche and cacao nibs and lavender.
add the milk to loosen the batter and use an ice cream scoop to transfer the batter into the cupcake cases and bake for 15/20 minutes
goats milk caramel
500ml goats milk
190g caster sugar
1/4 tsp bicarbonate of soda
1 bag of dried lavender to infuse
place half the milk into a large heavy based pan with the sugar and stir with a balloon whisk for about 20 minutes until the mixture has turned a caramel colour, heat the rest of the milk in another pan with the bicarbonate of soda and lavender, (i used a tea infuser bag)
bring to the boil and remove the lavender then pour into the caramel and stir, it will bubble up and spit
place a thermometer into the pan and stir constantly with a whisk until it reached 110c
pour through a sift into a sterilised jar.
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