Easter Muffins

I love public holidays as it means there is always a new theme to bake around and is a good idea to come up with a few new recipes- this Easter muffin recipe makes 6 large muffins or 12 cupcakes depending on which you would prefer.

You will need:
For the Cake:
150 grams of unsalted butter
150 grams of caster sugar
2 eggs
150 grams of flower
1 teaspoon of vanilla extract
1-2 tablespoons of milk

For the buttercream:
150 grams of softened butter
300 grams of icing sugar
1-2 tablespoons of milk
Food colouring is optional

1. Preheat your oven to around 180 degrees (this is an estimate as all ovens are different, this is what works for best)
2. Take the butter and sugar and mix until combined together (I used a kitchen aid) this should take a few minutes.
3. Crack the two eggs into a separate bowl and add to the butter and sugar and again mix until it combines a bit.
4. Add the flower a spoonful at a time (it will mix easier this way)
5. Add the milk and vanilla extract and mix until you have a good consistency- it should be able to make a peak but still dissolve after a few seconds
6. Spoon mixture out equally into the cases then put into the oven for 20-25 minutes- again may need a little longer so I would put them in for 20 minutes then check if they are done by putting a skewer in the cake, if it comes out clean then they are done.
7. Leave cakes to cool on a cooling rack before adding any icing!
1. Beat the softened butter until smooth in a kitchen aid this will take around 5 minutes- this also lightens the butter for a whiter butter cream.
2. Add your icing sugar in thirds, on the last third add the milk also until creamy and smooth
Tip- if mixture is too runny add more icing sugar, if it is too stiff add more milk a teaspoon at a time.
You can use anything for decoration- I used mini eggs as it is Easter but you can always use something else, maybe little fondant pumpkins for Hallowe’en?IMG_0664IMG_0665 (2)

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