Having been told by my children last Easter that cupcakes of some description had to be made as it’s tradition, I didn’t even broach the subject with them this year. Instead, I recruited my Mini Chef & Baker Boy and spent the afternoon baking with them.
Last years Easter Muffin recipe was hugely successful, prize winning in fact!! It won the ‘best family-friendly recipe featuring Glenisk’ competition at the inaugural Irish Parenting Blog Awards on the 25th April 2015. I was
absolutely feckin delighted a little bit pleased to win and so as a little nod to the success of that recipe, this years cakes also contain Glenisk yogurt.
If you’re not familiar with Glenisk Vanilla Authentically Strained Greek Style yogurt, it is absolutely delicious; it is also 0% fat, high in protein and contains only naturally occurring milk & fruit sugars. It is an excellent product and we love it in our house. So based on all of that and considering I had a couple of tubs of it in the fridge, that is the yogurt I decided to use in our Easter cakes.
Ingredients – makes 12
120g Ground Almonds
100g Plain Flour
1 tsp Baking Powder
1/2 tsp Bread Soda
50g Coconut Sugar (or 80g Caster Sugar)
Grated Zest one Orange
250g Yogurt of your choice, I recommend the aforementioned Vanilla Greek Style from Glenisk
80g Butter, melted & cooled
1 Large Egg
for the icing
160g Icing Sugar, sifted
80g Butter, softened
80g Dark Chocolate, melted (I used the 81% from Lidl)
1/2 – 1 tbsp Milk
A good squeeze of orange juice from the orange that was grated
Preheat oven to 180 fan/200C & line a 12 cup muffin tin with paper cases.
In a mixing bowl, combine the almonds, flour, baking powder, bread soda, sugar & orange zest.
In another bowl combine the yogurt, melted butter & egg; mixing them well.
Pour the wet mix into the dry & combine well.
When you think Mom isn’t looking dip your fingers into the mix and have a little taste! Divide the mix between the muffin cases.
Lick the spoons!!
Bake for 20-25 minutes, until a skewer comes out clean.
Allow to cool for a couple of minutes in the tin before transferring to a cooling rack.
While the muffins are cooling, prepare the buttercream icing.
Melt the chocolate in a bowl over a pan of simmering water and set aside. Beat the butter for a second, just to break it down. Slowly add the icing sugar, beating well after each addition. Add the melted chocolate, orange juice and milk and beat well again. The longer you beat the buttercream, the fluffier it becomes.
Once the muffins were cold we topped them with the buttercream, shaped (ahem) like nests!
The Baker Boy didn’t help with this part; he swiped the spatula from the bowl when he thought nobody was watching!
Then the Mini Chef added mini eggs.
They turned out lovely and tasted absolutely delicious. I could really get into Easter!
Disclosure: I was not asked, and most certainly not paid, to mention Glenisk, use Glenisk or recommend Glenisk; it just happens to be the favoured brand in our house and in my opinion, one of the healthiest brands available to consumers.
I wasn’t asked to mention Lidl either, I just happen to shop there for selected items on a weekly basis.