Here's a fun recipe you can enjoy with your family this Easter. I've had it in my recipe box for years. Don't remember where it came from but do remember that it's yummy and fun!
Ingredients:
2/3 cup butter
1 cup light brown sugar, packed
3/4 cup granulated sugar
2 eggs
1 tsp almond extract
2 3/4 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cup milk
24 small chocolate eggs, unwrapped
Directions:
Heat oven to 350. Grease 24 medium muffin tins or line with baking cups. Mix butter, sugars, eggs and extract in large mixing bowl until blended. Sift together dry ingredients and add alternately with milk until everything is well mixed. To hide the surprise fill muffin cups 1/3 full with cake batter then place unwrapped chocolate egg in the center of each. Top with remaining batter until 3/4 full. Bake 18 - 20 minutes or until done. Cool.
Decorate with butter cream frosting tinted in pastel colors and jelly bean eggs or shredded coconut tinted green.
Ingredients:
2/3 cup butter
1 cup light brown sugar, packed
3/4 cup granulated sugar
2 eggs
1 tsp almond extract
2 3/4 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cup milk
24 small chocolate eggs, unwrapped
Directions:
Heat oven to 350. Grease 24 medium muffin tins or line with baking cups. Mix butter, sugars, eggs and extract in large mixing bowl until blended. Sift together dry ingredients and add alternately with milk until everything is well mixed. To hide the surprise fill muffin cups 1/3 full with cake batter then place unwrapped chocolate egg in the center of each. Top with remaining batter until 3/4 full. Bake 18 - 20 minutes or until done. Cool.
Decorate with butter cream frosting tinted in pastel colors and jelly bean eggs or shredded coconut tinted green.
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