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Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Servings 12 Muffins

Equipment

  • Muffin Cups or Muffin tray
  • Bowls
  • Piping Tube
  • Whisk or hand mixe

Ingredients
  

For the muffins

  • 225 grams flour
  • 25 grams cocoa powder
  • 200 grams sugar
  • 12 grams baking powder
  • 2 packs vanilla sugar
  • 80 grams sunflower oil
  • 225 grams soy yoghurt

For the Icing

  • 200 grams powdered sugar
  • 2-3 tablespoon water

Instructions
 

Preparing the Muffins:

  • Mix the dry ingredients in a mixing bowl
  • Add oil and soy yoghurt and mix to form a lump-free dough
  • Fill the dough into 12 muffin cups or a muffin tray
  • Bake in a preheated oven at 180 °C (top-bottom heat) for 25 minutes.
  • To decorate let it get cold

Preparing the Icing:

  • Slowly mix powdered sugar with water until a thick glaze is formed
  • Pour into a piping tube and put it in the refrigerator for 30 minutes

Decorating:

  • Using the piping bag, slowly draw 8 evenly spaced lines over the cold muffins
  •  Then draw circles around the lines to create the spider pattern

Notes

Tips: I use yoghurt instead of milk, so the muffins are juicier. Store in a cool place so that the glaze does not melt.