Buttercream Muffins

Wet Ingrediants:

  • 90 grams soft Butter.
  • 80 grams Icing Sugar.
  • 1 Egg at room temperature.
  • 1 Tsp Vanilla.
  • 1/2 cup of milk.

Dry Ingrediants:

  • 150 grams of All Purpose Flour.
  • 1 tsp Baking Powder.
  • A pinch of Salt.

Apply some butter around the inner surface of the baking dish and sprinkle some flour on it. Shake it around till the exposed inner sides are coated in this “nonstick” layer.

Whisk the dry ingredients so they are well incorporated.

Make butter cream by creaming the butter and icing sugar till its soft and shiny. Beat in an egg. Add the Vanilla essence. Once mixed well, add half the dry ingredients. The oven should have started pre-heating by now.

Add the milk and dissolve it in.

Add the remaining dry ingredients and mix really well.

Fill the cake tin and pop it into the oven at 180C for about 25-30 mins. Do the toothpick test, to confirm if they are cooked thru.

There will be some leftover batter in the dish. This contains raw egg and should never be given to children. To be absolutely sure no one messes with it, its a good idea for the parent to lick it off. Helps in cleaning the pan and the spatula as well. If you used a dirty egg and got salmonella poisoning, I am not responsible it. This is my disclaimer for legal purposes.



Published by Imran

A s/w engineer by profession, I cook for my family.

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