Method
1. Pre-heat oven - 170°C
2. Grease 2 clean muffin pans
3. Add egg, sunflower oil and buttermilk to a clean large mixing bowl
4. Add vanilla extract to the batter
5. Mix batter until combined
6. Add all purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda and sea salt to a clean medium bowl
7. Whisk until blended
8. Transfer dry ingredients to batter bit by bit while mixing
9. Add stout to batter and mix
10. Transfer content of large mixing bowl to 2 muffin pans
11. Bake until skewer tests clean - 20 min, 170°C
12. Let cool completely
13. Add salted butter and powdered sugar to a small bowl and mix icing until smooth
14. Add white chocolate to a clean medium glass bowl
15. Melt in double boiler until smooth
16. Gradually, fold melted chocolate into icing until smooth
17. Frost the tea cakes with the icing