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You can cook Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose using 13 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose
- Provide of cake mix.
- You need to prepare 150 grams of unsalted butter.
- You need 150 grams of self-raising flour.
- Prepare 140 grams of caster sugar.
- Use 2 of eggs.
- Provide 200 grams of plain chocolate.
- Provide 1 of handful of white chocolate chips/chunks.
- Use of frosting.
- You need to prepare 50 grams of icing sugar.
- Prepare 100 grams of unsalted butter.
- You need 2 of vanilla pods.
- Provide of topping.
- Use 1 of handmade rose.
You can tell when they are done when the tops are golden and after inserting a toothpick in the center of a muffin, it comes out clean. Video "Decorating chocolate muffin with vanilla cream" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The video is available for download in high resolution quality up to. Healthy chocolate muffins recipe with greek yogurt, applesauce, whole wheat flour, cacao powder and honey.
Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose step by step
- Pre heat the oven to gas mark 4.
- Take the unsalted butter and cream together with the caster sugar. make sure the butter is at room temperature but if not, put in a microwave for about 5-6 seconds..
- Add the eggs one by one into the bowl. each time whisk and you should be left with a creamy like mix.
- To this add the chocolate chunks as well as the melted plain chocolate..
- Fold in the self-raising flour. make sure it is sifted and put in by 3 parts..
- Line a cupcake tay with muffin cases and take a icecream scooper. put a scoop in each case and bake for about 20-25 minutes or just until a skewer comes out clean..
- While the cakes are baking, make the frosting..
- Start by creaming the icingsugar and butter together in a bowl. make sure the icing sugar is sifted to prevent lumps..
- Now take a knife and run it through a vanilla bean pod..
- Scrape out the contents and add to the frosting..
- Repeat with another pod..
- Take out your cakes and leave on a cooling rack..
- Transfer the frosting into a pipeing bag and once the cakes are cool start decorating..
- In my cupcakes i did a star pattern but you can do a swirl or anything you fancy..
- Top with a hand made fondant rose. i will make a directions recipe to show you how to make them.
- Another tip useful would be to colour the frosting just for a extra touch..
- Enjoy :).
Seriously, what's up with these muffins?! Indulgently fudgy, moist and chocolate chip loaded. It's indulgent, with a moist, slightly cake-like texture, but it's not overpowering. Despite the coconut oil and coconut water, these don't have much of a coconut taste, but the coconut whip adds just the right pop of flavour. For the buttercream: beat the butter until soft and creamy.
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