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.