Easter Muffins

• Preheat the oven to 180°C and line a muffin tray with paper muffin cases.
• Beat the butter, sugar, vanilla sugar and salt until creamy, then add the eggs and milk and stir well.
• Mix the sieved flour with the baking powder and add to the mixture.
• Spoon the mixture into the muffin cases so that they are each 3/4 full.
• Bake in the oven for approx. 20 - 25 minutes.

For the glaze:

• Mix the cream cheese with 50 g butter and 100 g icing sugar.
• Gradually add the remaining icing sugar for the glaze.
• Stir in a few drops of vanilla extract and continue stirring until a smooth consistency forms.

For the decoration:

• Melt the marshmallows with a teaspoon of water in a bain-marie.
• Add 220 g icing sugar and stir well.
• Grease the work surface with a little butter and pour the mixture over it.
• Add the remaining sugar and knead everything together thoroughly by hand.
• Grease your hands with a little butter first, because the mixture is very sticky.
• Divide the mixture into several small pieces.
• Mix in a little food dye and the flavourings into each piece.
• Knead the resulting dough to a soft, smooth fondant.
• Wrap the pieces in paper to stop it from drying out, until you need it again.
• Allow the muffins to cool completely before decorating them.
• Brush a thin layer of glaze over the muffins.
• This provides a base to secure the other decorative elements on the muffin.
• Push a small piece of the green fondant through a garlic press.
• This creates the grass. Stick this to the muffins.
• Using the other coloured fondant pieces, shape decorative flowers or use chocolate eggs to decorate the muffins the way you want.