Carrot Patch Chocolate Muffins
When you slice them open, these fun muffins reveal a carrot ‘growing’ inside. Crumble some cooked muffin to resemble soil on the serving platter.
12 people
20 minutes
25 minutes
Ingredients
- 2 tsp Baking Powder
- 175 g Caster Sugar
- 25 g Cocoa Powder
- 2 large Egg
- 100 ml Rapeseed Oil or olive oil
- 250 g Self-Raising Flour
- 1 large SuperValu Orange Finely grated zest
- 2 tsp Vanilla Extract
- 175 ml Whole Milk
Icing
-
1
-
Orange Gel Food Colouring
-
12
sprigs
SuperValu Fresh Mint
-
350
g
SuperValu Icing Sugar
-
1
large
SuperValu Orange
Finely grated zest
-
175
g
Unsalted Butter
softened
-
0.5
tsp
Vanilla Extract
-
2
tbsp
Whole Milk
Method
- Preheat the oven to 170 °C. Line a 12-hole deep muffin tin with paper muffin cases.
- Sift together the flour, cocoa and baking powder in a large bowl. Add the sugar and toss together.
- Beat the milk, oil eggs, vanilla extract and orange zest together in a jug. Add to the dry ingredients and stir to give a smooth, thick batter.
- Divide the mixture evenly between the cases and bake for 20 minutes until springy to the touch. Remove and leave to cool completely.
- For the icing, place the butter, milk, vanilla extract, orange zest and half the icing sugar in a large bowl and beat until well combined. Beat in the remaining icing sugar until smooth. Adding a little at a time, beat in enough food colour to give your desired tone. Spoon into a disposable piping bag, which has been cut to give a 1½ cm wide opening.
- Once cool and using a small, sharp-pointed knife, cut out the centre of each muffin in a cone shape with a top diameter of about 3cm and reaching almost to the bottom. Pipe the icing inside and then about 3cm proud of the top. Finish with a mint or carrot leaf on top.
