Method

    1. Place the powder mix in a mixer fitted with a beater and add the liquids
    2. Mix on slow speed for 1 minute and scrape down well
    3. Mix on middle speed for 6 minutes
    4. Deposit batter into a naked muffin tray
    5. Bake at 180°C/360°F for 30 minutes
    6. Once cooled, slice in half and pipe Reduced Sugar Rainbow Chocolate Frosting on top of one half and place the other half on top as shown in the photograph
    7. Finish top with Reduced Sugar Rainbow Vanilla Frosting on top and grate over sugar free chocolate

Ingredients

  • 1kg Reduced Sugar Mississippi Chocolate Muffin/Cake Mix
  • 425g Cold Water
  • 235g Vegetable Oil
  • Reduced Sugar Rainbow Vanilla Frosting
  • Reduced Sugar Rainbow Chocolate Frosting

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