- For the muffins
- 0.333 cup butter (melted)
- 1 egg (lightly beaten)
- ¾ cup plain Yogurt
- 1 small Orange (juice and finely grated zest)
- 1 ½ cups plain flour
- 1 Tbsp Baking powder
- ⅔ cup sugar
1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Fine-mesh sieve, 1 Kitchen towel oder Mulltuch
For the muffins: heat the oven to 180C, 350F, gas 4. Place paper cases in 10 holes of a muffin tin.
Combine the butter, egg, yoghurt, orange juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar and stir gently until just combined.
Spoon the mixture into the paper cases and bake for 25 minutes until golden and risen. Leave in the tins for 5 minutes, then place on a wire rack to cool.
For the decoration: roll out the sugar paste thinly on a surface dusted with icing sugar. Cut out 12 petal shapes and attach to the cool muffins with a little apricot jam.
Stick the sugar flowers on top, using a little jam and attach a jelly sweet to the centre of each flower.
Insert a small candle in the centre of each cake.