It may be slightly delayed, but not too late, to share a great cupcake recipe. I made and decorated these for Easter, but they can easily be adapted to any other occasion/ holiday/ festivity or just prepared for a lazy Sunday afternoon. Here it goes:
“White delight” muffins
for the plain muffins (12):
100g white chocolate
50g shredded coconut
2 tbsp. baking powder
80ml sunflower seed oil
12 small chocolate eggs
for the decoration:
cupcake topping, chocolate for glazing, sprinkles, etc.
Chop the white chocolate into small pieces and heat in the milk. Stir frequently until the chocolate is melted, but avoid the milk getting to a boil. Mix the dry ingredients (flour, baking powder and coconut). In another bowl, beat the eggs, sugar and oil and mix in the chocolate milk. Quickly work in the dry ingredients. Line a muffin tin with paper forms and fill about 1 spoonful of dough into each. Put a small chocolate Easter egg in each form and distribute the remaining dough on top. (Note: this is not a must for the recipe, I just wanted to have a nice little Easter surprise) Bake at 175 degrees (Celsius) for about 25min.
I made two batches of these and decorated half with a cupcake topping (admittedly, I bought a mix), to which I added green food coloring, and made small Easter nests with sugar eggs. The other half I glazed with white chocolate and added green sprinkles and some edible wafer flowers.