Hine’s Easter doughnuts . . . and cute cake pops
2 cups flour
¾ cup sugar
3 tsp baking powder
½ tsp salt
1 cup milk (I have used oat milk)
¼ cup vegetable oil
1 tsp vanilla essence
Toppings / Filling
1 packet of mini Easter eggs or chocolate buttons for decorating
Your choice of filling
Heat oven to 180 degrees Celsius.
In a medium-size bowl, sift all the dry ingredients together.
In a separate bowl put together all the wet ingredients and mix them well.
Add the wet ingredients to your dry ingredients and stir them together into a nice smooth batter.
' Optional steps:
Separate batter into even amounts.
Add 1 drop of food colouring to one batch of batter and mix well.
Repeat this previous step for all the colours you want.
Spoon the batter into cake pops mould or muffin tins.
Pop your filling in the middle or your toppings on top.
Bake in the oven for 10-15 minutes.
You can test to see if they are cooked by inserting a skewer into the middle — it should come out with crumbs. If it comes out with batter just bake them for another 5 minutes.
' Makes 12 regular-size muffins or 40 small cake pops