Everyone loves muffin tops, it's honestly the best part of a muffin... Wouldn't you agree? So that's what we made, muffin tops and we sandwiched them together with a strawberry coconut yoghurt frosting that tastes similar to the Vo-vo's icing top. And wait there's more! We made the muffin tops using our newest White Choc Funfetti Birthday Cake Better Being Bars.
INGREDIENTS:
Muffin Tops:
1/2 cup Plain Flour
1 White Choc Funfetti Birthday Cake Better Being Bar, crumbled
1 tsp Baking Powder
60g Butter, room temperature
50g Brown / Coconut Sugar
1 Egg
1 tsp Vanilla extract
1 small Banana, mashed
1/4 cup Rainbow Sprinkles
Strawberry Yoghurt Icing:
30g Desiccated Coconut
1 tsp Beetroot Powder
40g Strawberry Yoghurt *We used YoPro in this recipe
3/4 - 1 cup Icing Sugar
METHOD Preheat oven to 180° C. Line baking tray with baking paper.
Muffin Tops:
Using a stand / hand mixer, in a large bowl cream butter and sugar together on medium speed until light and fluffy. Scrap down sides of bowl and add egg, beat well. Mix in vanilla.
Add in dry ingredients; flour, crumbled bar, and baking powder and beat until just combine. Fold in mashed banana and sprinkles
Using a piping bag (transfer mixture into piping bag) or cookie/ ice-cream scoop, place the equivalent of a tablespoon of mixture onto prepared baking tray, spacing muffin tops 2cm apart (makes 10)
Bake in oven for 12-15 minutes, or until slightly golden in colour.
Remove from oven and transfer to a wire rack to cool completely.
Strawberry Yoghurt Icing:
In a bowl combine all ingredients until well incorporated.
Match the muffin tops into pairs (makes 5). Scoop icing onto one muffin top and sandwich together with matching piece.
Store in the fridge and let them come to room temperature before serving.
