100 g margarine
3/4 dl milk
1 1/2 dl Dansukker Cane Sugar or Granulated Sugar
2 eggs
1 tsp baking powder
2 tsp Dansukker Vanilla Sugar
2 tbsp potato starch
2 1/2 dl plain flour

Fondant for decoration
1 tbsp gelatine mixed with 4 tbsp cold water
30 g coconut fat
1 1/4 dl Dansukker White Syrup
14 dl Dansukker Icing Sugar
Food colouring

Gold star
Gold paper
Toothpicks
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Melt the margarine. Add the milk. Warm through but do not allow to boil. Lightly whisk the eggs with the sugar. Mix together the flour, baking powder and potato starch. Add the flour mixture and milk mixture to the egg mixture a little at a time, alternating between them. If you leave the mixture in the fridge overnight, your muffins will have extra pointed tops. Spoon the mixture into paper cases on an baking tray or in a muffin pan. Bake in the centre of the oven at 225 °C for approx. 12 minutes.

Fondant
Combine the water and gelatine in a saucepan and heat gently until the gelatine has melted. Add the coconut fat and allow to melt. Set aside to cool for 15 minutes. Sift the icing sugar into a bowl and pour the cooled liquid and the syrup over it. Knead into a smooth paste. Work in your chosen colour. Store the fondant in a thick plastic bag in an airtight container to prevent it from drying out.