What’s under the ghostly white icing sheet? It’s yummy chocolate muffins made with an easy mix.
Serves: Makes 6
Preparation time: 20 minutes
Cooking time: 20 minutes
What You’ll Need:
- 1 x 320g pack triple chocolate muffin mix
- 1 medium free range Woodland egg
- 125ml semi skimmed milk
- ½ x 500g pack ready to roll white icing
- 50g apricot jam, thinned with 1 tablespoon water
- Black writing icing, to decorate
- 6 muffin cases
What To Do:
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 6 holes of a muffin tin with paper cases.
- Make the muffins according to packet instructions (you’ll need the egg and milk for this), then let cool on a wire rack.
- Cut the rounded top off each muffin to make a flat surface. Turn upside down on a board and gently peel off the cases.
- Roll out the icing to a thickness of about ½ cm. Cut out 6 x 13cm (approx.) diameter circles, re-rolling the trimmings if necessary.
- Brush the muffins with the jam then place an icing circle over the top of each. Press to flatten the top then make draping folds around the edges to look like floaty ghosts.
- Get the kids to help draw on eyes with the writing icing. Leave to set for 10 minutes before serving.