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| Recipe Archive > Cakes & Biscuits > |
Whitworths Chocolate Smartie Muffins
(Makes 10)
The kids will delight in sticking the colourful smarties on top of these delicious, chocolatey fun bakes and remember that any leftover sweets are the cook’s perks.
To make them, you will require a muffin tin filled with 10 paper muffin cases. A little smidgen of butter over the base of each of the holes will secure the paper cases making them easier to fill.
Equipment & Ingredients
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140g/5oz Whitworths golden caster sugar |
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140g/5oz dark sweet chocolate |
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284ml carton of buttermilk |
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50 - 60 smarties ( 2 tubes ) |
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Method
Preheat the oven to 180°C / 350°F / gas mark 4. Sift the dry ingredients into a large mixing bowl and mix in the sugar. Slowly melt the butter and remove it from the heat. Break the chocolate into small pieces and melt it on a plate set over a pan of hot water taken from the heat. Whisk the egg, buttermilk vanilla and melted butter together and pour them into the centre of the dry ingredients. Fold the ingredients lightly together, followed by the melted chocolate until the mixture begins to look evenly coloured. ( but take care not to over-mix unnecessarily ). Divide the mixture between the muffin cases set inside the holes in the tin, until about two-thirds full and lightly press six smarties close together over the centre of each one, ( the smarties will spread apart as the muffins rise and puff up as they cook ). Bake for 22 - 25 minutes until springy to the touch.
For the icing, you will need 115g/4oz Whitworths icing sugar , 1½ tbls hot water and 85g/3oz melted dark, or milk chocolate. Sift the icing sugar into a mixing bowl and beat in the hot water followed by the melted chocolate until soft and shiny . When the muffins have cooled a little, spread the icing over the tops of the cakes, then press over the smarties while it is still liquid.
Tip
Chocolate icing can be used to make these cakes extra special when its probably best to add the smarties after the muffins have been baked and iced.
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Hot Toffee Milk
(Makes 2 mugs)
Hot Toffee milk makes a sweet pick-me-up on a cold October evening.
Equipment & Ingredients
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55g/2oz Whitworths golden caster, or fine granulated organic |
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Method
Heat the milk in a small saucepan until hot, but not boiling, set aside. Sprinkle the sugar at the bottom of a medium sized saucepan and leave over a low heat until it dissolves and turns a rich golden colour. Pour the milk over the sugar when it will froth and rise up in the pan. Stir quickly together. Pour into mugs and enjoy.
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