Pixie House Muffins
1 hr 15 min.
- For the muffins
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp Baking powder
- 1 pinch salt
- ½ cup milk
- 1 cup Chocolate chip
For the muffins: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and chocolate chips.
Spoon the mixture into the tins and bake for about 25 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and gradually beat in the lemon juice and just enough water to give a thick smooth coating icing. Stir in the food colouring.
Spread the icing thickly over the muffins and stand on non-stick baking paper.
Press in the chocolate drops and chocolate beans for the roof tiles and windows. Press in the chocolate cookies for the door and press a sweet for the chimney into the top of each muffin. Leave to set.