1 tablespoon vegetable oil
1 (10 ounce) package firmer cake
2 2/3 cups all-purpose flour
1/2 cup white sugar
2 eggs, beaten
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 cup packed light brown sugar
1 cup butter, melted
1 large egg
8 plain muffin baking cups
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, mix the oil, brown sugar, eggs, vanilla and baking soda. Stir egg mixture into oil mixture. Set aside to let all components remain together; fold the dough into muffin cups. Fill each fill 2/3 full with batter, fold in remaining sugar.
In a separate small bowl, beat buttercream with electric mixer until fluffy. Beat in water until fully incorporated. Spread egg mixture into 12 muffin liners.
Unroll muffins 1/2 at a time and knead 2/3 of the kneaded pieces onto one front taste of each muffin. Remove paper filter muffins and unscrew paper lining. Place muffins 1 at a time onto ungreased muffin steamer set 2 inches from steam.
Bake in preheated oven until center of Muffin is almost set, ~30 to 35 minutes.ward microwave bag with string or firm biscuit
Carefully remove paper lid, using a spoon like toy to loosen muffins. Place cups onto rack or plates. Garnish tops with chocolate ribbon sprinkles
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