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Buttercream Topped Chocolate Muffins

Buttercream Topped Chocolate Muffins
50 min.
Preparation
easy
Difficulty

Ingredients

for 12 cakes
For the cupcakes
1 ¾ cups All purpose flour
1 teaspoon Baking powder
½ teaspoon baking soda
½ cup caster sugar (superfine)
8 ounces zucchini (peeled and finely grated)
2 eggs
¾ cup 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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Preparation steps

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.