Chocolate Lime Muffins (Makes 12)

Ingredients

Muffin Mix
  • 7oz-200g baking margarine
  • 7oz-200g caster sugar
  • 4 tablespoons cocoa powder (sifted)
  • 4 medium eggs (free-range)
  • 7oz-200g self-raising flour (sifted)
  • 5.2oz-150g milk chocolate chips
  • 0.7oz-20g desiccated coconut
Lime Buttercream
  • 7oz-200g unsalted butter (room temperature)
  • 14.1oz-400g icing sugar
  • Juice of 2 limes
  • Zest of 2 limes
  • 4 tablespoons green food dye
Decoration
  • Flaked milk chocolate
  • Edible gold glitter spray (optional)

Method

  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. Start by making the muffin mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
  3. Add the eggs one at a time, mixing between each addition until you have used all 3 eggs
  4. Add the sifted flour and cocoa powder and combine again. Finally, add the chocolate chips and the coconut and using a wooden spoon, give everything one final mix so the chips are well distributed. Spoon equally into the pre-prepared tin
  5. Pop into the oven for 30 minutes Check with a skewer in the centre of a cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins for 15 mins before removing and allowing to cool completely before moving onto the next step
  6. Once the muffins have cooled, make the lime buttercream that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again, before adding the lime juice and zest and combining it. Finally, add the food colouring and mix one last time
  7. Using a cutlery knife, spread the top of each muffin with the lime buttercream (or if you have an icing bag and nozzle, pipe to a design of your preference). Sprinkle the tops with flaked chocolate and edible gold spray (or to your own design) and serve

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