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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. Recipe
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Cooking Time : 1 minutes
Serving : 12
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Prepare the ingredients before making Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose. in your home. Then, follow these steps below to serve Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose. for your family or friends.

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

  • cake mix
  • 150 grams unsalted butter
  • 150 grams self-raising flour
  • 140 grams caster sugar
  • 2 eggs
  • 200 grams plain chocolate
  • 1 handful of white chocolate chips/chunks
  • frosting
  • 50 grams icing sugar
  • 100 grams unsalted butter
  • 2 vanilla pods
  • topping
  • 1 handmade rose

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

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose. in your home by yourself.

    Step 1
  • pre heat the oven to gas mark 4
  • Step 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.
  • Step 3
  • add the eggs one by one into the bowl. each time whisk and you should be left with a creamy like mix
  • Step 4
  • to this add the chocolate chunks as well as the melted plain chocolate.
  • Step 5
  • fold in the self-raising flour. make sure it is sifted and put in by 3 parts.
  • Step 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.
  • Step 7
  • while the cakes are baking, make the frosting.
  • Step 8
  • start by creaming the icingsugar and butter together in a bowl. make sure the icing sugar is sifted to prevent lumps.
  • Step 9
  • now take a knife and run it through a vanilla bean pod.
  • Step 10
  • scrape out the contents and add to the frosting.
  • Step 11
  • Repeat with another pod.
  • Step 12
  • take out your cakes and leave on a cooling rack.
  • Step 13
  • transfer the frosting into a pipeing bag and once the cakes are cool start decorating.
  • Step 14
  • In my cupcakes i did a star pattern but you can do a swirl or anything you fancy.
  • Step 15
  • top with a hand made fondant rose. i will make a directions recipe to show you how to make them
  • Step 16
  • another tip useful would be to colour the frosting just for a extra touch.
  • Step 17
  • Enjoy :)
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