It has been a busy few days and I’m just getting to post this now. The kids were tugging at my legs to get at these little treats. I did not decorate all the muffins because, well… my kids do a really cute thing. They eat the frosting and then say “Mommy! I’m finished!” – and they literally leave the muffin behind. Seriously. If there is frosting, more than likely, they will not eat the cake. Maybe this little thing they do isn’t so cute after all.
I found this recipe in a little book called “100 Muffins From 1 Easy Recipe”. Chances are, I’m going to make every muffin in this book. What caught my eye about this recipe was not necessarily the theme, even though I was certainly looking for an Easter recipe. The cupcakes were adorable! Very simple, compared to what I’ve seen out there, but adorable none the less. I will be the first to say it out loud that I’m not the best at decorating cakes. I only just started a few months ago (barely). I’m teaching myself so that I can at least do something, if needed. Practice makes perfect. I did my best so here’s my first Easter Muffin
- 1 1/2 Cups All Purpose Flour, Unbleached
- 1/2 Cup Unsweetened Cocoa Powder
- 1/8 Tsp Salt
- 1/2 Cup Light Brown Sugar
- 2 Large Eggs
- 1 Cup Buttermilk
- 6 Tbsp Sunflower Oil or Melted Butter (cooled)
- 6 Tbsp Butter, Softened
- 1 1/2 Cups Confectioners’ Sugar
- 1 Tbsp Milk
- A small pack of Sugar Coated Mini Chocolate Eggs, to decorate
- Preheat oven to 400F
- Grease a 12 cup muffin pan or line with liners
- Sift together flour, cocoa, baking powder and salt into a large bowl
- Stir in the brown sugar
- Lightly beat eggs in a large measuring jug. Beat in the buttermilk and oil
- Make a well in the centre of the dry ingredients and pour in the buttermilk liquid
- Stir until just combined. Do not over mix
- Spoon the batter into the prepared muffin pan
- Bake for 20 minutes
- Allow muffins to cool in the pan for about 5 minutes then transfer to wire rack to cool completely
- In a large bowl, beat the butter until light and fluffy
- Sift in the confectioners’ sugar and beat together until smooth and creamy
- Lastly, beat in the milk
- When the muffins are cooled completely, put the frosting in a pastry bag with a large star tip attached and pipe a circle around the top of each muffin to form a “nest”
- Place chocolate eggs in the centre of each nest as decoration
I found these a few weeks ago. So perfect! I love that they are reusable and colourful too.
I wore my apron to do this. I’ve been powdered up by Cocoa one time too many!
So this recipe called for only 1/2 Cup of brown sugar. The muffins were not overly sweet so I can see myself adding chocolate chips to this recipe in the future. No frosting needed, of course.
These came out quite wonky to me The photograph in the book looked waaaaaay better than mine. A+ for effort though, right?
And then my Diva daughter decided that she did not want the cupcake with the mini chocolate eggs. Actually, she said that they were not in fact cupcakes because they had no sprinkles on them. She pointed to where I keep the sprinkles and requested that I make “real” cupcakes for her so that she could eat it.
Well excuse me.
The sprinkle princess had her way.
Take good care of you