Easter Egg Muffins

I used a simple cake recipe for these muffins which are frosted with buttercream icing and decorated with mini chocolate eggs.

Ingredients (yields 24 muffins):
350 g soft butter
350 g sugar
350 g flour
1 pkt baking powder (20 g or 5 tsp)
8 eggs
muffin cases
muffin baking tin

250 g soft butter
500 g icing sugar, to be sifted
4 tsp hot water

mini chocolate eggs

Method:
Whisk butter and sugar together until creamy.  Sift flour together with baking powder into a bowl.  Add 2 tablespoons flour and an egg alternately, folding in well after each addition. Repeat until the flour and eggs are used up.

Place muffin cases into the muffin baking tin.  Drop 1 tablespoon of dough into each muffin case.  Bake in a preheated fan oven at 170° C for about 20 minutes or until done.  To check whether the muffins are done, slip a fine satay stick into the middle of muffin.  If it comes out clean, the muffins are ready.  Remove muffins onto a wire rack to cool down completely.

In a mixing bowl, whisk butter until creamy.  Add icing sugar by the spoonfuls and whisk until well combined.  Lastly, add hot water and whisk well.  Spoon mixture into a piping bag with a large star nozzle.  Pipe butter frosting onto muffins starting from the sides towards the centre.  Place a mini chocolate egg in the centre.

Happy Baking!