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
- 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
- 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
- Add the eggs one at a time, mixing between each addition until you have used all 3 eggs
- 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
- 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
- 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
- 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
