For the Muffins
250g (9 oz) Plain Flour
50g (2 oz) Cocoa Powder
2 tsp Baking Powder
2 Eggs, beaten
120g (4 oz) Caster Sugar
4 tbsp Oil
75g (3 oz) Elizabeth Shaw Chocolate Flutes, chopped into chunks (we've used 16 Amaretto Flutes)
For the Topping
120g (4 oz) unsalted butter, at room temperature
1 tsp vanilla extract
500g (18 oz) icing sugar, sifted
1/4 tsp amaretto liqueur or almond extract (can be increased according to taste)
- Pre-heat the oven to 160°C, 320°F, Gas Mark 3.
- Sieve the plain flour, cocoa powder and baking powder into a bowl. In a seperate jug, mix the eggs, milk, oil and sugar together.
- Pour the egg mixture into the bowl and then add the chopped Amaretto Flutes into the bowl and mix until combined but still lumpy.
- Spoon the mixture into 12 cake cases and put into the oven for 20 mins until set and cracked at the top. (if not quite set, put back in for a further 10 mins) Once muffins are cooked, leave to cool before piping the frosting.
- For the frosting: In a large bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth - this will take a few minutes using an electric hand mixer. Gradually add the remainder of the icing sugar to produce a buttercream of a creamy and smooth consistency.
- Add the amaretto liqueur or almond extract and beat well. You should taste the frosting at this stage as you may wish to add another 1/4 tsp to make it a little stronger.
- Spoon frosting into an icing bag and pipe onto the cooled muffins.
- To finish with a Christmas feel, we have rolled out some green fondant icing, and cut out Christmas tree shapes to add to our muffins.