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

It’s long been stated that the best way to a male’s heart is with his tummy. However males aren’t the just one who like a fantastic meal. Cooking is not simply a technical skill, it’s a life activity that you utilize everyday. Here, Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose recipe to exercise and also enhance your cooking abilities and also make you also better at it. To make Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose you need 13 ingredients and 17 steps. Here is how you do that.

To begin with this recipe, we have to prepare a few ingredients. 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 that.

Ingredients of Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose:
  1. Prepare cake mix
  2. Get 150 grams unsalted butter
  3. Prepare 150 grams self-raising flour
  4. Get 140 grams caster sugar
  5. Get 2 eggs
  6. Prepare 200 grams plain chocolate
  7. Provide 1 handful of white chocolate chips/chunks
  8. You need frosting
  9. Provide 50 grams icing sugar
  10. Take 100 grams unsalted butter
  11. Take 2 vanilla pods
  12. Prepare topping
  13. Get 1 handmade rose
Short Tips:

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Steps to make 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. make sure the butter is at room temperature but if not, put in a microwave for about 5-6 seconds.
  3. Add the eggs one by one into the bowl. each time whisk and you should be left with a creamy like mix
  4. To this add the chocolate chunks as well as the melted plain chocolate.
  5. Fold in the self-raising flour. make sure it is sifted and put in by 3 parts.
  6. 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.
  7. While the cakes are baking, make the frosting.
  8. Start by creaming the icingsugar and butter together in a bowl. make sure the icing sugar is sifted to prevent lumps.
  9. Now take a knife and run it through a vanilla bean pod.
  10. Scrape out the contents and add to the frosting.
  11. Repeat with another pod.
  12. Take out your cakes and leave on a cooling rack.
  13. Transfer the frosting into a pipeing bag and once the cakes are cool start decorating.
  14. In my cupcakes i did a star pattern but you can do a swirl or anything you fancy.
  15. Top with a hand made fondant rose. i will make a directions recipe to show you how to make them
  16. Another tip useful would be to colour the frosting just for a extra touch.
  17. 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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