Pharisee Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with liners.

Thoroughly mix the flour, rum raisins, instant coffee powder, 2 tbsp cocoa powder, baking powder and baking soda in a bowl.

In a second bowl, beat the egg, sugar, oil, 50 ml rum, coffee and 100 ml cream until frothy.

Add the flour mixture to the wet ingredients and fold in briefly until just combined into a batter.

Fill the batter into the liners and bake in the preheated oven for 20–25 minutes.

Let the muffins rest for 5 minutes, remove them from the liners, poke several times with a toothpick and drizzle each muffin with 1/2 tsp rum.

Let the muffins cool completely on a wire rack.

Whip the remaining cream with vanilla sugar until stiff, decorate the muffins with it and dust with cocoa powder.