Buttercream Topped Muffins

Buttercream Topped Muffins
35 min.


for 12 cakes
For the cupcakes
1 cup Corn starch
1 cup All purpose flour
1 ½ teaspoons Baking powder
1 cup sugar (scant)
¼ teaspoon salt
½ cup butter (melted)
2 eggs
cup milk
½ teaspoon vanilla extract
For the vanilla buttercream
¼ cup unsalted butter
cup milk
½ teaspoon vanilla extract
3 cups powdered sugar
To decorate
½ cup white chocolate (coarsely grated)
print shopping list

Kitchen utensils

1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Potato masher, 1 Lid

Preparation steps

Step 1/6
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a 12 hole muffin tin.
Step 2/6
Mix the cornstarch, flour, baking powder, sugar and salt in a mixing bowl.
Step 3/6
Whisk the butter, eggs, milk and vanilla together. Pour one-third of the egg-milk mixture into the flour mixture and stir gently. Add the remaining egg-milk mixture and stir until just combined. The batter will be lumpy.
Step 4/6
Spoon into the paper cases and bake for about 15-20 minutes until golden and firm to the touch. Leave the muffins in the tins for 10 minutes and then cool completely on a wire rack.
Step 5/6
For the buttercream: beat the butter with an electric whisk for 2-3 minutes until fluffy. Mix in the milk and vanilla extract alternately with the confectioners' sugar and whisk until the cream is light and fluffy.
Step 6/6
Spread the buttercream over the cooled muffins and decorate with grated chocolate.