Black and White Muffins
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour (sifted)
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¾ cup superfine caster sugar
- 1 ½ cups Buttermilk
- 2 eggs
- ⅔ cup butter (melted)
- For the topping
- 2 cups powdered sugar
- 1 Tbsp cocoa powder
- 1 Tbsp hot water
- ½ cup white chocolate (chopped)
- For the white chocolate cream
- ½ cup white chocolate (chopped)
- 1 cup powdered sugar
- ¼ cup unsalted butter
- 1 Tbsp milk
- To decorate
- 12 edible, silver Baubles
How healthy are the main ingredients?
eggPreparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
3.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
5.
For the topping: sift the icing sugar and cocoa into a bowl. Beat in just enough water to give a smooth thick coating icing.
6.
Spread the icing on the cakes and leave to set.
7.
Melt the white chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Drizzle lines over the iced cakes.
8.
For the white chocolate cream: melt the chocolate as before. Remove from the heat and allow to cool slightly.
9.
Beat the butter and icing sugar until fluffy and pale, then beat in the milk and melted chocolate until smooth.
10.
Spoon into a piping bag and pipe a rosette on top of each cake. Place a silver ball on top.
