Buttercream topped muffins 

Buttercream topped muffins
423 kcal


Preparation:35 min
Ready in:35 min
1 serving contains (Percentage of daily recommendation)
Calories423 kcal(21%)
Protein3 g(6%)
Fat15 g(19%)
Carbohydrates70 g(27%)
Added Sugar46 g(51%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For cakes

For the cupcakes
3 cupsCorn starch
3 cupsAll purpose flour
4 ½ teaspoonsBaking powder
3 cupssugar (scant)
¾ teaspoonssalt
1 ½ cupsbutter melted
1 ⅛ cupsmilk
1 ½ teaspoonsvanilla extract
For the vanilla buttercream
¾ cupsunsalted butter
1 ⅛ cupsmilk
1 ½ teaspoonsvanilla extract
9 cupspowdered sugar
To decorate
1 ½ cupswhite chocolate coarsely grated

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


1 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.
2 Mix the cornstarch, flour, baking powder, sugar and salt in a mixing bowl.
3 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.
4 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.
5 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.
6 Spread the buttercream over the cooled muffins and decorate with grated chocolate.


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