Dark Chocolate Muffins with Blue Buttercream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1.333 cups self-rising flour (sifted)
- ¼ cup cocoa powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup finely chopped Chocolate (70% cocoa solids)
- For the buttercream
- 1 cup unsalted butter (scant)
- 3 ¼ cups powdered sugar
- 1 pinch cream of tartar
- 1 tsp vanilla extract
- blue Food coloring
- To decorate
- 1 cup white Sugar paste
- powdered sugar
- blue and white Sugar pearls
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour and cocoa into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well.
7.
Beat in the vanilla and food colouring and spoon into a piping bag. Pipe on top of the cakes.
8.
Roll out the sugarpaste on a surface dusted with icing sugar. Cut out 24 discs and place on top of the cakes. Sprinkle with sugar pearls.
