Mini Chocolate Muffins – School Snacks

Great, quick and easy snack for school lunch boxes

Ingredients

125g unsalted Butter, softened
125g caster sugar
125g self-raising flour
35g dark cocoa powder
2 large free range eggs
1/2 Teaspoon Wilton Vanilla Extract
4-5 tablespoons milk

500g packet of instant royal icing 
OR
Favourite Butter cream recipe

 3 x 12-cavity Wilton Mini Muffin tin, lined with 12 Wilton Mini Muffin cases
(Or reuse your tin)
Makes approx. 36 mini muffins

  

Method

Preheat oven to 180 C

Beat together the butter and sugar until light and fluffy in an electric mixer. 
Sift the flour and the cocoa powder together. Add the Vanilla and the eggs, one at a time with a tablespoon of flour mixture in-between each one, fold in the rest of the flour mixture until all combined. Add a little milk, as you feel needed to get a nice dropping consistency.

Scrape the mixture into the cake cases and bake in the centre of the oven for approx 13 mins or until the cakes have risen and a cake tester comes out clean.
As soon as bearable, remove the cakes from the tin and leave to cool on a wire rack.

Once cooled, use the Royal Icing mixture as per the instructions, or your favourite butter cream recipe adding colour and decoration as needed.

Top tip – to make these more interesting as an adult treat, add 1 x tablespoon Orange Blossom Extract to the batter and then add Grand Marnier to your butter icing!

 

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