Monday, March 31, 2014

  • 2 1/2 cups (375g) self-raising flour
  • 1/2 cup (50g) cocoa powder
  • 1 cup (200g) brown sugar
  • 1/2 teaspoon bicarbonate of soda
  • 125g butter, melted
  • 1 cup (250ml) milk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract

Chocolate icing

  • 200g dark chocolate, chopped
  • 125g butter, chopped
  • 1/2 cup (80g) icing sugar mixture

  1. Step 1
    Preheat oven to 180°C. Line twenty-four 1/3 cup (80ml-capacity) muffin pans with paper cases.
  2. Step 2
    Combine the flour, cocoa powder, sugar and bicarbonate of soda in a large bowl. Make a well in the centre.
  3. Step 3
    Whisk the butter, milk, vinegar and vanilla together in a jug. Pour into the well and use a wooden spoon to gently stir until mixture is just combined. Spoon evenly among the lined pans.
  4. Step 4
    Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside to cool.
  5. Step 5
    To make the chocolate icing, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the icing sugar and stir well until combined. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth. Spread over each muffin and serve immediately.

0 commentaires:

Post a Comment


Blog Archive

Powered by Blogger.