Ingredients: (makes 12 muffins)
1 teaspoon baking powder
1 teaspoon vanilla
Apricot jam with large pieces of fruit
Lemon Butter Cream:
250g icing sugar
juice of 1/3 lemon
Mix all ingredients (except apricot jam) together.
Place 2 tsp of the mixture into each muffin mold.
Dollop 1 tsp of apricot jam (preferably with large pieces of fruit) onto half filled muffin mold.
Cover molds with remaining muffin mix.
Bake for 15 - 20 minutes at 180 ° C in a preheated oven.
Immediately transfer muffins to cool on a grid.
Lemon butter cream: mix sugar, butter and lemon juice together and colour with green food colouring.
Decorating: spread butter cream with dessert fork onto the cooled muffins. and decorate with colored sugar eggs and marizpan carrots.
Your kids will love them!