Butterfly muffins

I was looking for a moist muffin recipe and I found one on the BBC Good food website. As usual lightly adapted to fit my taste and style. Enjoy.

White chocolate covered almond muffins

For the muffins

150ml pot natural yogurt

3 eggs, beaten

1vanilla pod

175g golden caster sugar

140g self-raising flour

1 tsp baking powder

100g ground almonds

175g unsalted butter, melted

For the frosting

100g white chocolate

140g unsalted butter

140g icing sugar

purple food colouring

some sugar paste decoration(butterflies and flowers)

Line a 12-hole muffin tin with paper cases and heat oven to 190C. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, into a large bowl and make a well in the middle.

Add the yogurt mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. 

White chocolate frosting: Melt the chocolate in a bowl over boiling water, then leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Separate the frosting into two bowl and add the food colouring into one of them. Mix it until it is well incorporated. 

Fill the white frosting to one part of the piping bag and the purple frosting to the other. When you will squeeze it you can create the 2colour effect.