Buttercream Topped Muffins
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup Corn starch
- 1 cup all-purpose flour
- 1 ½ tsps Baking powder
- 1 cup sugar (scant)
- ¼ tsp salt
- ½ cup butter (melted)
- 2 eggs
- ⅜ cup milk
- ½ tsp vanilla extract
- For the vanilla buttercream
- ¼ cup unsalted butter
- ⅜ cup milk
- ½ tsp vanilla extract
- 3 cups powdered sugar
- To decorate
- ½ cup white chocolate (coarsely grated)
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Potato masher, 1 Lid
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a 12 hole muffin tin.
2.
Mix the cornstarch, flour, baking powder, sugar and salt in a mixing bowl.
3.
Whisk the butter, eggs, milk and vanilla together. Pour one-third of the egg-milk mixture into the flour mixture and stir gently. Add the remaining egg-milk mixture and stir until just combined. The batter will be lumpy.
4.
Spoon into the paper cases and bake for about 15-20 minutes until golden and firm to the touch. Leave the muffins in the tins for 10 minutes and then cool completely on a wire rack.
5.
For the buttercream: beat the butter with an electric whisk for 2-3 minutes until fluffy. Mix in the milk and vanilla extract alternately with the confectioners' sugar and whisk until the cream is light and fluffy.
6.
Spread the buttercream over the cooled muffins and decorate with grated chocolate.
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