Chocolate Muffins with Chocolate and Coffee Buttercream & Vanilla Muffins with Rose Buttercream
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
24
- For the chocolate muffins
- 2 ¾ 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)
- For the coffee buttercream
- 2 ¼ cups powdered sugar
- ½ cup unsalted butter
- 1 Tbsp black Coffee (cooled)
- hot water (if needed)
- For the chocolate buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ cup cocoa powder
- ½ Tbsp milk
- For the chocolate hearts
- 4 ozs plain Dark chocolate (65% cocoa solids)
- To decorate
- edible gold Bauble
- edible silver edible silver ball
- edible silver edible silver ball
- pink Sugar Rose
- leaf Sugar decoration
- For the vanilla muffins
- 2 ¼ cups all-purpose flour
- 0.333 cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 3 eggs
- ½ cup sugar
- ½ tsp vanilla extract
- ⅜ cup sunflower oil
- 1 cup Sour cream
- For the pink buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- pink Food coloring
- ½ tsp Rose water
Preparation steps
1.
For the chocolate muffins: 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.
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.
13.
For the vanilla muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
14.
Mix the flour, almonds, baking powder and bicarbonate of soda in a bowl.
15.
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.
16.
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.
17.
For the pink buttercream: beat the butter in a bowl until soft.
18.
Sift in the icing sugar and beat well. Stir in the pink food colouring and rosewater.
19.
Spoon into a piping bag. Pipe swirls on each cake. Scatter with silver balls and place a sugar rose and leaves on top.
