Vanilla muffins with a hidden centre of Smarties – lovely Fastelavn muffins (for the Danish carnival season) in the style of piñata muffins. They taste wonderful and are a huge hit, especially with the little ones.
You can fill them with Smarties, with sprinkles or something similar. When they are cut open or bitten into, the filling “spills” out.
The colour of the Smarties and sprinkles will naturally run once the cakes have been standing for a while, because of the moisture – so ideally make them shortly before serving. If you make them ahead, store them in the fridge, and take them out about half an hour before serving so your muffins come up to temperature a little and aren’t too firm.
If you make the cakes with ordinary icing instead, store them at room temperature.
Fastelavn muffins – Vanilla muffins with Smarties
Recipe for vanilla muffins filled with Smarties – the perfect Fastelavn treat, especially for the little ones.
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Ingredients
Vanilla muffins
- 200 g plain flour
- 200 g caster sugar
- 150 g butter
- 100 ml milk
- 3 eggs
- 1 vanilla pod
- 2 tsp baking powder
- 1 pinch salt
- 1/2 lemon, finely grated zest and juice
Frosting
- 150 g cream cheese
- 100 g butter, at room temperature
- 200 g icing sugar
- 1 1/2 tsp vanilla sugar
- 1/2 lemon, finely grated zest
For the filling and topping
- 150 g mini Smarties
- Sprinkles
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Method
Vanilla muffins
- Warm the milk in a small saucepan, melt the butter in it and leave the mixture to cool slightly.
- Split the vanilla pod, scrape out the seeds and mash them with a little of the sugar.
- Whisk the eggs, sugar and vanilla until pale, thick and fluffy, then stir in the lemon zest and juice.
- Mix all the dry ingredients together and whisk half of them into the egg mixture. Ideally sift them in so you avoid lumps.
- Then stir in the cooled butter mixture, and finish with the remaining dry ingredients.
- Line a metal muffin tin with 12 paper cases and divide the batter between the cases. I like to pour the batter into a piping bag, as I find that the easiest way to control it – but do whatever you prefer.
- Bake your muffins in a preheated oven on the middle shelf for approx. 20 min. at 180°C, conventional oven (top and bottom heat).
- Take your muffins out of the metal tin fairly soon after baking so they don’t go soggy from the steam. Mind you don’t burn yourself. Leave them to cool before topping them with frosting and Smarties.
Frosting
- Beat the butter and icing sugar together until creamy. At first it will look split and crumbly, as if there isn’t enough butter – but keep beating, it will come together.
- Stir the cream cheese into the buttercream along with the vanilla sugar and finely grated lemon zest.
- Once your muffins have cooled, "dig" a small hollow in each muffin with a teaspoon. This is where your Smarties will go.Take care not to make the hole too deep or too close to the edges.
- Fill the hollows with Smarties right up to the top, then top your muffins with frosting.
- Scatter over sprinkles and extra Smarties, if you like.Serve them straight away, or keep them in the fridge. Your Smarties will naturally "melt" a little as they take on moisture inside the cakes, but they still taste lovely. Ideally take them out of the fridge about half an hour before serving, as cakes “firm up” when chilled.
Nutrition
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Kan de laves uden æg?
Hej Signe
Det har jeg desværre ikke prøvet 🙂
Warm wishes, Dianna
Kan man bage selv muffin. Komme den i fryser og tø den op, når de skal bruges og først der fylde Smarties i og lægge frosting på?
Hej Christine
Det kan du sagtens gøre ja 🙂
Warm wishes, Dianna