Choc Muffins with Sugar Flowers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup caster sugar
- 1 ½ cups self-rising flour
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- 12 Raspberries
- For the topping
- ½ cup cream (38% fat)
- 9 ozs Dark chocolate (65% cocoa solids; chopped)
- 2 Tbsps Raspberry syrup (or liqueur)
- 2 Tbsps butter
- To decorate
- Sugar flower
- Sugar pearls
- white Chocolate leaf
Preparation
Kitchen utensils
1 Measuring cups, 1 Tablespoon, 1 Small pot, 1 Teaspoon, 1 Whisk, 1 deep bowl, 1 Milk frother, 1 Blender, 4 hohe Glasses, 1 ice cream scoop
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases to half fill them. Place a raspberry on top and spoon more cake mixture on top.
4.
Bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the raspberry syrup or liqueur.
6.
Add the butter gradually and stir until blended. Set aside to cool and thicken.
7.
Spread the chocolate topping over the cakes and leave to set. Decorate with sugar flowers, sugar pearls and white chocolate leaves.
