A productive Evening/Morning!

With Master 7 turning 8 today I spent last night baking a batch of Muffins for him to share with his class today. As per his instructions, they were to be Chocolate Mud Muffins with peppermint icing and peppermint crisps on top. I used a new recipe (prob not the best idea in hindsight as there was no time for a re-do) but to my surprise it worked perfectly.... every muffin was even exactly the same size which never happens for me! I also splashed out and bought a piping bag..... I'M. IN. LOVE! Why did no-one tell me to buy one of these years ago??? It made the job soooo much easier and they look prettier too (Not that Master 8 cares much for pretty)!

The Recipe was from Australian Women's Weekly "Easy Cupcakes by Colour" which has some gorgeous cupcake creations in it.... and after trying this recipe I'm keen to use some of the others in the book.

Dark Chocolate Mud Cakes

Ingredients:

60g Dark Chocolate (chopped coarsely)

2/3 Cup (160ml) water

90g Softened Butter

1 Cup (220g) Brown Sugar (firmly packed)

2 Eggs

2/3 Cup (100g) Self-rasing Flour

2 Tbsp Cocoa Powder

1/3 Cup (40g) Almond Meal

Method:

• 
  
   Preheat oven to 170oC (150oC fan-forced) and Line 12-hole muffin pan with paper cases (mine made 15)
• 
  
  Stir chocolate and water in small saucepan over low heat until smooth.
• 
  
  Beat butter, sugar and eggs in small bowl with electic mixer until light and fluffy. Stir in sifted flour and cocoa, meal and warm chocolate mixture.
• 
  
  Drop 1/4 cup of mixture into cases. Bake about 25 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.

I iced mine with a butter cream icing that i'd added Peppermint essence and green food colouring too but they would also be great with yellow icing and honecomb on top.

Yummo!

Until next time.....