This post was meant to be a double-whammy – marble muffins and two-tone icing, but something very tragic happened, the muffins were terrible. The mixes combined while it was cooking, and they barely looked marbled and they tasted rubbish. They weren’t disgusting, they just tasted of absolutely nothing, and they went dry very quickly. So, this post has just turned into a picture of the icing and short explanation of how I did it. If you’d like a good muffin recipe to try it out on for yourself have a look at my Chocolate Muffins recipe, always tasty and super moist!
Unsalted butter – 6oz/170g (softened)
Icing sugar – 12oz/340g (sifted)
Milk – 1-2 tablespoons
Vanilla extract – 1 teaspoon
Cocoa powder – 1 tablespoon
Equipment: Stand mixer with k-beater or large mixing bowl and hand mixer or wooden spoon, sieve, spatula, 3 piping bags, piping nozzles (I used the Wilton star tips 1M)
- Add the butter to the mixing bowl and beat until soft and paler.
- Sift in half the icing sugar, and continue to beat until smooth, scraping the sides down with the spatula.
- Add the rest of the icing sugar, milk and vanilla extract, and beat until smooth and light.
- Put half the mixture into one of the piping bags.
- Add the cocoa powder to the remaining buttercream and mix in, before putting into another icing bag.
- Put the nozzle in or attached to the third piping bag, put the other two piping bags, side by side, into the third, and start piping!
- Swirls: Start on the outer edge of the cake and in a circular direction work your way into the centre of the cake.
- Rosettes: Start at the centre and in a circular direction work your way outwards.
- Raised Stars: Hold the nozzle a few millimeters above the surface of the cake, squeeze out the icing, slowly pulling away from the cake until you have the desired effect/height, stop squeezing and pull away.
- Flat Stars: Hold the nozzle on the cake and squeeze until you have the desired effect.