Graciesbakes namesake, Miss Gracie, celebrated her big 3rd birthday last week and I thought, what better way to celebrate than some Double Chocolate Chip Muffins with pink and yellow butter icing?
They were a success and were declared by the Special Lady herself as “DELICIOUS”. High praise indeed.
The muffins are incredibly easy to make and are actually very light. Meaning that you can eat a few too many without feeling the effects!!! However, I will warn you that the butter icing changes all that!
You will need to preheat the oven to 200C and either grease a muffin tin or line with cases.
300g Plain Flour; 200g Soft Brown Sugar; 2tbsp unsweetened Cocoa
2tsp bicarbonate of soda, one half tsp of salt, 75g melted butter,
350ml milk, 2 eggs lightly beaten, 150g chocolate chips
Sift the flour into a large bowl and add the rest of the dry ingredients and set aside. Melt the butter and then add the milk and eggs. Add the wet mixture to the dry and mix until combined. Add the chocolate chips at the end and mix through.
Pour into the muffin tin and bake in the oven for 20 mins until well risen. Allow to cool for 5 mins before turning out onto a wire tray.
While waiting for the muffins to cool, you can make the icing. You will need:
100g softened butter, 200g sifted icing sugar, 1 tsp of water or milk
Cream the butter and gradually add the icing sugar. Add a little of the fluid as needed. You can add whatever colour you wish to the icing, a few drops at a time. Remember, you can always go darker, but not lighter!
Pipe the frosting onto the muffins. I find that a large freezer bag is very handy if you don’t have an icing bag. Fill the bag, squeeze the icing into the corner and cut off the tip and pipe away!
Enjoy with high tea, with a nice cold glass of milk and for very important birthday celebrations.
Orls xx
How lovely and colourful! Yes such a pity that the delicious icing is so not low fat but isn’t that always the way!