What else can be better than a bowl full of delicious Rice Kheer during the month of Ramadan!
To help you make the most out of this cheerful celebration here's an easy to cook Easter special recipe: Cracked Egg Cupcakes.
- Prepare Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- 213 Calories
- 1 cup Sweetened Condensed Milk
- 125g melted butter
- 1 cup (225g) caster sugar
- 1 3/4 cups (around 250gms) self-raising flour
- 3/4 cup milk
- 2 Eggs, lightly whisked
- 1 Juiced lemon
- 8 medium hollow white chocolate Easter eggs, halved
- Yellow food colour
- 1 2/3 cups White Choc Melts
- 1/2 cup thickened cream
First, preheat oven to 180c. Add 1/3 cup (80ml) muffin pan holes with paper cases.
Then, sift the flour into a bowl and stir in the sugar. Make a well in the centre. Now mix up the milk, egg, and butter in a bowl. Pour this mixture in the well and stir it gently until it is all combined. Now divide the mixture evenly among prepared the cases. Bake for about 20-25 mins or until a skewer inserted in the centres comes out clean.
Transfer to a wire rack to cool it completely.
In the meantime, place the White Choc Melts and cream in a microwave-safe bowl. Cook it (uncovered) on medium temp. for 1 min. Stir. Repeat, stirring every 30 seconds, until chocolate melts and the mixture is smooth. Place it in the fridge to chill until it becomes thick and spreadable. Spread the white chocolate ganache evenly over cupcakes.
It's almost ready to serve! Now combine Sweetened Condensed Milk and lemon juice in a bowl. Tint yellow with a few drops of food colouring. Top cupcakes with condensed milk mixture and Easter egg. Enjoy with friends & family (Because food shared with friends & family tastes better!)
(Recipe source: Taste.com.au)