Easter muffin lollies
Prep:
20 mins
Cook:
20 mins
Ideal to make with the kids, these treats are an ultimate memory maker.
100g butter, softened
100g golden caster sugar
2 large eggs, beaten
175g self-raising flour
5 tbsp milk
½ tsp vanilla extract
2 tbsp desiccated coconut
To decorate
Icing sugar
100ml double cream
Food colouring
Colourful large sprinkles
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line two small muffin trays with muffin cases.
Tip the butter and sugar into a large bowl and beat until pale in colour, light and fluffy.
Pour in the eggs and beat until the mixture is light and creamy.
Use a wooden spoon to beat in the flour, milk, vanilla and coconut until it is soft dropping consistency.
Spoon the mixture into the muffin cases and bake for 20 minutes until risen and golden.
Remove the muffins out of the trays and rest them on wire racks to cool slightly.
To decorate, mix the icing sugar, double cream and food colouring into a bowl until the desired consistency is achieved then generously pipe the cakes with sprinkle of colourful sprinkles on top.
Use lolly sticks or skewers inserted into the bottoms of the cakes and rest them in a bowl of rice to ensure they remain upright until you are ready to serve.
Serves
Makes 18
Preparation Time
20 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Party Food, Kids Food
Level of Difficulty
Moderately Easy
*We used a yellow food colouring to creat the canary coloured cakes.
