Ingredients
The following ingredients have 14 Servings
- 100 g butter (softened or baking spread)
- 100 g Demerara sugar
- 2 medium free range eggs
- 100 g self raising flour
- 1 dsp Carob syrup or treacle
- Buttercream or whipped cream to fill
- Caramel spread or peanut butter to top
- Sprinkles to decorate
Instruction
- With an electric mixer cream the butter and sugar together in a mixing bowl until pale and fluffy.
- Slowly mix in the eggs with a spoon of the flour to prevent the mixture curdling.
- Fold in the flour and carob syrup.
- Prepare a mini muffin pan by greasing of with cake release spray and fill about 2/3 full with the cake batter.
- Bake at GM5/190C/375F for 12 – 15 mins, depending on the size of your muffin tin until risen and springy to the touch.
- Turn out and allow to cool, slice in half crossways, fill and decorate. Happy Easter!
