Tortoise Muffins

5
Average: 5 (1 vote)
(1 vote)
Tortoise Muffins
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
24
For the batter
150 grams Assorted chocolate (or milk chocolate)
75 milliliters Whipped cream
125 grams Pastry flour
1 packet Chocolate pudding powder (For 500 ml milk) (approximately 2 cups)
1 teaspoon Baking powder
½ teaspoon baking soda
1 egg
50 grams sugar
40 milliliters vegetable oil
100 grams Buttermilk
For the muffin pan
24 Mini paper baking cups
For the decorations
150 grams Assorted chocolate (or milk chocolate)
24 Chocolate malt balls
24 Toothpicks
1 tube Decorating icing (yellow or green)
96 Licorice
6 Mikado chocolate sticks
How healthy are the main ingredients?
Whipped creamsugaregg

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F) convection. Line a mini muffin pan with paper liners. 

2.

For the batter: Break the chocolate into pieces, gently heat with the cream until melted then let cool. Mix together the flour, pudding mix, baking powder and baking soda. In a separate bowl, whisk together the egg, sugar, oil, buttermilk and chocolate cream. Add the flour mixture and mix until just combined.

3.

Pour the batter into the paper liners and bake for 15-20 minutes. Let cool in the pan for about 5 minutes then remove and let cool on a wire rack.

4.

For the decorations: Melt the milk chocolate over a hot water bath. Dip the upper half of the muffins in the melted chocolate and let dry slightly. Stick a chocolate malt ball into each muffin for a head, using a toothpick to secure. Use the decorating icing to pipe on eyes, a mouth and the shell. Stick the licorice in the muffins as feet and put the chocolate sticks in the back half of the muffins for tails.