Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose.

  1. pre heat the oven to gas mark 4
  2. Take the unsalted butter and cream together with the caster sugar.
  3. make sure the butter is at room temperature but if not, put in a microwave for about 5-6 seconds.
  4. add the eggs one by one into the bowl.
  5. each time whisk and you should be left with a creamy like mix
  6. to this add the chocolate chunks as well as the melted plain chocolate.
  7. fold in the self-raising flour.
  8. make sure it is sifted and put in by 3 parts.
  9. line a cupcake tay with muffin cases and take a icecream scooper.
  10. put a scoop in each case and bake for about 20-25 minutes or just until a skewer comes out clean.
  11. while the cakes are baking, make the frosting.
  12. start by creaming the icingsugar and butter together in a bowl.
  13. make sure the icing sugar is sifted to prevent lumps.
  14. now take a knife and run it through a vanilla bean pod.
  15. scrape out the contents and add to the frosting.
  16. Repeat with another pod.
  17. take out your cakes and leave on a cooling rack.
  18. transfer the frosting into a pipeing bag and once the cakes are cool start decorating.
  19. In my cupcakes i did a star pattern but you can do a swirl or anything you fancy.
  20. top with a hand made fondant rose.
  21. i will make a directions recipe to show you how to make them
  22. another tip useful would be to colour the frosting just for a extra touch.
  23. Enjoy :)

butter, flour, caster sugar, eggs, chocolate, handful of white chocolate chipschunks, icing sugar, butter, vanilla pods, rose

Taken from cookpad.com/us/recipes/337303-indugant-chocolate-muffins-with-a-vanilla-bean-butter-cream-topped-with-a-homemade-rose (may not work)

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