Filled Confetti Muffins

Preheat the oven to 150 °C (fan) and line a muffin tin with paper cases.

In a bowl, cream the butter, sugar, salt and grated marzipan until smooth.

Add the eggs one at a time, beating well after each until the batter is smooth.

In a separate bowl, mix the flour, baking powder and 75 g mini Smarties.

Briefly fold the flour mixture into the butter-and-egg mixture, only until no dry flour remains.

Spoon the batter into the muffin cases, filling each about two-thirds full.

Bake the muffins for 20–25 minutes. Let them rest in the tin for 5 minutes, then remove and cool completely on a wire rack.

Make a vanilla pudding from the milk and pudding powder according to the packet instructions and let it cool slightly.

Beat the ricotta with 2 tbsp sugar until creamy, fold in the still-warm pudding and then fold in the remaining mini Smarties.

Slice each muffin horizontally, fill with the Smarties cream, decorate as desired and keep chilled until serving.