Workbench Chocolate Muffins
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour (sifted)
- 0.333 cup cocoa powder
- ½ tsp baking soda
- ¾ cup superfine caster sugar
- 1 ½ cups Buttermilk
- 2 eggs
- ⅔ cup butter (melted)
- To decorate
- 3 Tbsps Chocolate spread
- 1 ⅛ cups light brown Sugar paste
- powdered sugar
- ⅔ cup ivory Sugar paste
- 1 ⅛ cups grey Sugar paste
- 0.333 cup red Sugar paste
- edible silver edible lustre powder
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper muffin cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
3.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
Spread a thin layer of chocolate spread on each cake.
6.
To decorate: roll out the light brown sugarpaste on a surface dusted with icing sugar. Cut out rounds the same diameter as the cakes.
7.
Press the sugarpaste rounds on the cakes and make the markings with a cocktail stick.
8.
Roll 12 pieces of ivory sugarpaste into logs for the hammer handles, making 1 end thicker. Set aside.
9.
Roll out the grey sugarpaste thinly as before and cut out 12 small rectangles. Cut small 'v' shapes along 1 edge to make the saw markings. Brush with silver lustre powder.
10.
Mould 12 small pieces of grey sugarpaste into hammerheads and brush with silver lustre powder.
11.
Roll out the red sugarpaste into a thick round. Cut out 12 irregular rounds and remove the centres.
12.
Arrange the pieces on the cakes, as in the photo to look like tools. Leave to dry.
