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Member recipe

Lauren's Moist Muffins

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Serves 1 - 22 Muffins

Great for parties or just a general munch.

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  • For the cakes:
  • 290g caster sugar
  • 110-135g butter
  • 225-250g self raising flour
  • 25g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1 large egg or 3-4tbsp egg whites
  • 90ml vegetable Oil
  • 1tbsp vinegar
  • 1 tbsp vanilla extract/essence
  • 1/2 tsp salt
  • 100ml milk
  • 25ml water
  • For the icing:
  • 300-400g butter, preferably unsalted
  • 600-800g icing sugar (ratio of 2:1 icing sugar:butter)
  • few drops of food colouring (2:1 red:blue)
  • 1tsp milk
  • Edible glitter decoration, shimmer spray, or any other toppings.


    1. Cream the butter (except 25g) and sugar until smooth.
    2. Sift in the self raising flour(except 25g), cocoa powder, and bicarb. of soda. Fold in from edge to edge.
    3. Create 3 seperate wells in the mixture, adding the vinegar to one, vegetable oil to the other, and vanilla extract to the third. Whisk in, with a hand or electric whisk.
    4. Whisk in the eggs, milk and water. If it looks too watery, whisk in the remaining 25g of flour and 25g butter.
    5. Put a tbsp of mix into each muffin case. Cook in the oven for about 18-23mins on Gas mark 4/180 celcius / 350 fahrenheit, top shelf.
    6. When you have checked the cakes are cooked through, put them on a cooling rack for 15 mins. Meanwhile.....
    7. Make the icing by sifting the icing sugar into the butter at a ratio of 2:1 icing sugar:butter. How much you use depends on how heavily iced you want the cakes to be. Stir in the milk and food colouring (the colours I have given will make purple, but use whichever ones you want.) Spread or pipe the icing onto the cakes, then decorate and serve.
    8. Enjoy!

Comments, questions and tips

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13th Nov, 2011
Guys, you may well be a lot quicker at making these, but I have made them 3 times and it has taken me this long ( I am very disorganised!)
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