Butter Cream Cocoa Muffins

Hello Dear Friends,

We have been away for a while due to the moving works, but you can be sure that I will close the gap as soon as possible :) The renovation and repair works that lasted for 1 month were finally over and we went to our house on Saturday.

Of course, as you all know, work does not end with carrying goods. All the belongings of the house, large and small, pass through your hands one by one. Since the lack of the house is not finished, shuttles are being made between the house and the market.

Since I will be using my new kitchen as a studio at the same time, we worked hard on it. I wouldn't be exaggerating if I said that the kitchen has become our new living space :) When the space became spacious, the whole day began to pass in the kitchen. Once I got things settled, I immediately whipped up some muffins to test the new oven. I was a little distrustful of built-in ovens, but I was quite satisfied with the performance of my new oven.

I usually prefer whipped cream for cake decorations because it is light, but I preferred butter cream because it is a long-asked recipe and the first recipe in the new kitchen. It is better if you make Buttercream-Frosting or butter cream with unsalted butter. If you want to color it, you can use gel food coloring.

These measures make 15-18 muffins. Butter cream for 12 muffins…

Love…

Ingredients for Butter Cream Cocoa Muffin Recipe

• 3 pieces of eggs
• Half a glass of oil
• 1 cup of cocoa milk
• 2,5 water glass flour
• 1 package baking powder
• 1 packet of vanilla sugar
• 1 cup powdered sugar
• 3 soup spoons of cocoa

For the Butter Cream:

• 50 g butter
• 200 g powdered sugar
• 5-6 tablespoons of milk

How to Make Butter Cream Cocoa Muffin Recipe?

1. Beat the eggs and granulated sugar until it becomes snow-like. Add milk and oil and continue whisking at low speed.
2. Add the flour, vanilla, cocoa and baking powder and beat for 2 minutes.
3. Put the muffin papers in muffin molds. Divide the cake batter onto the papers with an ice cream scoop.
4. Bake in a preheated oven at 180 degrees for 20 minutes.
5. Allow the baked muffins to cool at room temperature.
6. For butter cream, beat butter, powdered sugar and milk for 4-5 minutes.
7. Squeeze the cream you bought into the cream squeezing bag on the cooled cakes and serve.