½ cup Chelsea White Sugar ½ cup Chelsea Soft Brown Sugar ¾ cup + 2 Tbsp plain flour ¼ cup + 2 Tbsp cocoa powder ¾ tsp baking soda ¾ tsp baking powder ¼ tsp salt 1 egg ½ cup of milk ¼ cup of Simply Pure Canola Oil 1 tsp vanilla ½ cup boiling water
Preheat the oven to 180°C conventional or 160°C fan-forced. Line a 12 hole muffin tray with paper cases. Sift together the dry ingredients into a large bowl. Add the egg, milk, oil and vanilla then beat together with a mixer until combined. Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be very runny). Pour the batter into a measuring cup (it's easier and cleaner than using a spoon) and pour evenly into each paper case until 3/4 filled (don't overfill or the mixture will overflow). Place into the oven and bake for 20-22 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and let them cool completely before icing.
Pink Berry Icing Mix icing sugar with hot water until combined. Add butter and beat until light and fluffy. Pipe or spread onto muffins. Freeze any left-over icing.