Hi, I am Laura. Today, I’m gonna show you how to prepare indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose Recipe
Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose is something which I have loved my entire life.
To get started with this recipe, we have to first 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 cook that.
The ingredients needed to make Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose:
- Get cake mix
- Take 150 grams unsalted butter
- Prepare 150 grams self-raising flour
- Get 140 grams caster sugar
- Get 2 eggs
- Get 200 grams plain chocolate
- Take 1 handful of white chocolate chips/chunks
- Take frosting
- Make ready 50 grams icing sugar
- Prepare 100 grams unsalted butter
- Make ready 2 vanilla pods
- Make ready topping
- Make ready 1 handmade rose
Instructions to make Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose:
- 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 :)
So that’s going to wrap this up for this exceptional dish indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
