Recipe Overview
Vorbereitung 120 min
Gesamt 120 min
Difficulty mittel
Diet
  • fish-free
  • meat-free
  • vegetarisch
Country
Category
Allergies
  • Glutenhaltiges Getreide
  • Hühnerei
  • Milch
  • Schalenfrüchte
  • Schwefeldioxid und Sulfit
  • Soja
calcium(Ca) 1340.59 mg
carbohydrates,available 1484947.25 mg
dietary fibres 56799.5 mg
energy kJ 51959 kJ
energy kcal 12408 kcal
fat,total 648273.59 mg
iron(Fe) 76049.7 µg
protein 156267.72 mg
sugars,total 1085444.25 mg
vitamin B1(thiamin) 1316.29 µg
vitamin C(ascorbic acid) 5582 µg

Chocolate muffins with chocolate and coffee buttercream and vanilla muffins with rose buttercream

The recipe Chocolate muffins with chocolate and coffee buttercream and vanilla muffins with rose buttercream and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Ingredients
8 Serving Servings

For the chocolate muffins

40 grams cocoa powder

300 grams self-raising flour

0,5 teaspoon sodium bicarbonate

150 grams butter melted

180 grams superfine sugar

375 milliliters buttermilk

2 eggs

For the coffee buttercream

1 tablespoon black coffee cooled

225 grams icing sugar

hot water if needed

110 grams unsalted butter

For the chocolate buttercream

55 grams cocoa powder

0,5 - 1 tablespoon milk

200 grams icing sugar

110 grams unsalted butter

For the chocolate hearts

110 grams plain dark chocolates 65% cocoa solids

To decorate

edible silver ball

edible gold ball

For the vanilla muffins

55 grams almonds, ground

250 grams all-purpose plain flour

0,5 teaspoon sodium bicarbonate

2 teaspoons baking powder

250 milliliters sour cream

80 milliliters sunflower oils

0,5 teaspoon vanilla extract

100 grams sugar

3 eggs

For the pink buttercream

food colouring, pink

200 grams icing sugar

0,5 teaspoon rose water

120 grams unsalted butter

To decorate

edible silver ball

sugar floret

pinkes sugar blossom

Directions
1.
1 For the chocolate muffins: heat the oven to 200°C (180°C fan) 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 For the coffee buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy. Gradually beat in the coffee until smooth. If the mixture is too stiff add a little hot water. 6 Spoon into a piping bag and pipe a swirl on each cake. 7 Scatter with gold balls and place a chocolate heart on top. 8 For the chocolate buttercream: beat the butter in a large bowl until soft. Sift in the icing sugar and beat until smooth. 9 Sift in the cocoa and beat well. Stir in enough milk until creamy. Add more milk if necessary to loosen the mixture. 10 Spoon into a piping bag and pipe a swirl on each cake. Scatter with silver balls. 11 For the chocolate hearts: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir gently. Set aside to cool a little. 12 Put the chocolate into a small piping bag with a plain nozzle and pipe heart-shaped outlines onto a sheet of non-stick baking paper. Leave to set, then place on top of the cakes. 1 For the vanilla muffins: heat the oven to 180°C (160°C fan) gas 4. Place paper cases in a 12 hole muffin tin. 2 Mix the flour, almonds, baking powder and bicarbonate of soda in a bowl. 3 Beat the eggs in a separate bowl and stir in the sugar, vanilla extract, oil and soured cream. Add the flour mix to the egg mixture and beat quickly until all the ingredients are moist. 4 Spoon the mixture into the paper cases. Bake for 20-25 minutes until golden brown. Test using a cocktail stick- if it comes out clean, the muffins are done. Place on a wire rack to cool completely. 5 For the pink buttercream: beat the butter in a bowl until soft. 6 Sift in the icing sugar and beat well. Stir in the pink food colouring and rosewater. 7 Spoon into a piping bag. Pipe swirls on each cake. Scatter with silver balls and place a sugar rose and leaves on top.
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Recipe Overview
Vorbereitung 120 min
Gesamt 120 min
Difficulty mittel
Diet
  • fish-free
  • meat-free
  • vegetarisch
Country
Category
Allergies
  • Glutenhaltiges Getreide
  • Hühnerei
  • Milch
  • Schalenfrüchte
  • Schwefeldioxid und Sulfit
  • Soja
calcium(Ca) 11.17 g
carbohydrates,available 1.13 kg
dietary fibres 11.17 g
energy kJ 51959 kJ
energy kcal 12408 kcal
fat,total 11.17 g
iron(Fe) 22.44 mg
protein 11.17 g
sugars,total 1.13 kg
vitamin B1(thiamin) 22.44 mg
vitamin C(ascorbic acid) 22.44 mg
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