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Buttercream topped chocolate muffins

Name: Buttercream topped chocolate muffins
Total time: 50 min
Yield: 12
Ingredients: 1.75 cups All purpose flour; 1 teaspoon Baking powder; 0.5 teaspoons baking soda; 0.5 cups caster sugar superfine; 8 ounces zucchini peeled and finely grated; 2 eggs; 0.75 cups sunflower oil; 6 ounces semi-sweet chocolate 60% cocoa solids; 1 cup butter; 4.5 cups powdered sugar; 1 teaspoon vanilla extract; red Rose petal

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Difficulty:	easy
Preparation:	50 min
Ready in:	50 min

Ingredients

For cakes

For the cupcakes

1 ¾ cups	All purpose flour
1 teaspoon	Baking powder
½ teaspoons	baking soda
½ cups	caster sugar superfine
8 ounces	zucchini peeled and finely grated
2	eggs
¾ cups	sunflower oil
6 ounces	semi-sweet chocolate 60% cocoa solids

For the buttercream

1 cup	butter
4 ½ cups	powdered sugar
1 teaspoon	vanilla extract

For the decoration

red Rose petal

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Buttercream topped muffins

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35 min.

423 kcal

Directions

1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.

2 Sift the flour, baking powder and baking soda into a mixing bowl. Mix in the sugar and grated zucchini.

3 Whisk together the eggs and oil. Stir into the dry ingredients, followed by the warm, melted chocolate.

4 Spoon into the muffin tins and bake for 30-35 minutes until well risen and a skewer inserted gently into the centre of a muffin comes out clean. Cool in the tins for 5 minutes then place on a wire rack to cool.

5 For the buttercream: beat the butter until soft and creamy. Sift in the confectioners'’ sugar and beat well. Stir in the vanilla.

6 Spread the buttercream over the top of the cakes and decorate with rose petals.

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