Woodland Scene Muffins
1 hr 15 min.
- 0.333 cup self-rising flour (sifted)
- ½ cup ground Pistachio
- ¼ cup unsweetened cocoa powder (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- ½ cup Pistachio (chopped)
- ⅔ cup Dark chocolate (minimum 60% cocoa solids, chopped)
Suggested variation; serve these cakes warm from the oven, un-iced, with a scoop of pistachio ice cream.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, ground pistachios, cocoa, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the chopped pistachios and chocolate and divide the mixture between the paper cases.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
To make the topping, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the milk, almond essence and ground pistachios then whisk for 2 minutes or until smooth and well whipped.
Spread each cake with the buttercream and sprinkle liberally with the chopped pistachios. Top with woodland animal figurines.