• Sarah L Samuels

Chocolate & Raspberry Mini Muffins

I saw these mini muffin cases in my local shop and I knew I had to buy them!!!


I decided on a chocolate cake topped with vanilla and freeze dried raspberry buttercream.



They make really cute presents and would be great for Valentine’s Day or Mother’s Day.

Jump to recipe


Pre-heat the oven to 180 degrees centigrade (160 fan) and put the mini muffin cases in the mini muffin tin.



Put all the dry ingredients in the bowl of a stand mixer or in a large bowl then make a well in the middle and add all the wet ingredients.



Either with the whisk attachment or with a hand whisk, mix all the ingredients together until the batter is smooth.



Spoon the mixture into the muffin cases to just below the level of the tin.



Bake in the pre-heated oven for 12 minutes.

Leave to cool in the tin.



To make the buttercream put the butter in the bowl of a stand mixer and whisk until light and fluffy.



Next add the sieved icing sugar and whisk again. Add the vanilla, food colouring and freeze dried raspberries, then if necessary enough milk to make the buttercream smooth and easy to pipe.



Put the buttercream in a piping bag with a star nozzle. Pipe the buttercream and decorate with freeze dried raspberries and a chocolate heart.




Easter Mini Muffins


Sarah’s servings: 24


Ingredients:


Cake

100g Plain Flour

1Tbsp Cocoa powder

1/2 tsp Baking powder

1/2 tsp Bicarbonate of soda

75g Caster sugar

20g Golden syrup

1 Large egg

75ml Vegetable oil

75ml Milk


Icing

150g Soft unsalted butter

300g Sieved icing sugar

1/2 tsp Vanilla bean paste

2 Tbsp freeze dried raspberries

Few drops of pink food colouring

Drop of milk if required


Extra freeze dried raspberries for decoration

Chocolate hearts for decoration

Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Put the mini muffin cases in the mini muffin tin.

  3. Put all the dry ingredients in the bowl of a stand mixer or in a large bowl.

  4. Make a well in the middle and add all the wet ingredients.

  5. Either with the whisk attachment or with a hand whisk, mix all the ingredients together until the batter is smooth.

  6. Spoon the mixture into the muffin cases to just below the level of the tin.

  7. Bake in the pre-heated oven for 12 minutes.

  8. Leave to cool in the tin.

  9. To make the buttercream put the butter in the bowl of a stand mixer and whisk until light and fluffy.

  10. Next add the sieved icing sugar and whisk again.

  11. Add the vanilla, freeze dried raspberries, food colouring and enough milk to make the buttercream smooth and easy to pipe.

  12. Put the buttercream in a piping bag with a star nozzle.

  13. To decorate pipe the buttercream and decorate with freeze dried raspberries and a chocolate heart.


Download recipe

ChocRaspberryMiniMuffins
.pdf
Download PDF • 124KB

Sarah’s extra slice…….


The nozzle I used was a Wilton 1M.


Freeze dried strawberries work just as well in this recipe.


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