Chocolate Muffins with Chocolate Sour Cream Icing

Friday, 1 March 2013










Chocolate Muffins with Chocolate Sour Cream Icing
Yield: eight muffins


For the muffins
100g plain flour
100g caster sugar
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
20g cocoa powder
90g unsalted butter (room temperature)
1 large egg
1 teaspoon vanilla extract
75ml sour cream

For the icing
40g unsalted butter
90g dark chocolate, broken up
1 1/2 teaspoons golden syrup
1/2 teaspoon vanilla extract
150g icing sugar
75ml sour cream

Method:

+ Preheat the oven to 180C.
+ Line a 8-muffin tray with paper cases.


1. Sift your flour, baking powder, bicarbonate of soda and cocoa powder into a large bowl and set to one side.
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs, a little at a time, followed by the vanilla, and then the sour cream.
5. Fold in the dry ingredients until just combined.  Add a tablespoon or two of hot water if your mixture isn't dropping off the spoon.
6. Pour into your muffin cases and bake for 15 to 20 minutes until the knife comes out clean.  Leave to sit in the tray for ten minutes or so, before transferring to a wire rack to cool completely.
7. To make the icing, melt the chocolate and butter over a low heat until completely melted.  Remove from the heat and allow to cool slightly.  Add the golden syrup, followed by vanilla, sour cream, and finally the icing sugar.  Whisk together until you have a smooth mix.

8. Place in a piping bag (if you have one, I used to just use a spoon carefully) and ice your cakes once they're fully cool.

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