These miniature cakes are fluffy, moist, and infused with the subtle sweetness of white chocolate and cream cheese, making them the perfect afternoon tea treat or a sweet dessert to cap off a special dinner.
This recipe is easy to follow and makes 36 delicious cakes that are sure to wow your guests.
Ingredients
Method
Preheat oven to moderate, 180°C. Line 36 mini muffin pan recesses with paper patty cases.
In a large bowl, using electric mixer, beat butter and sugar together until pale and creamy. Beat in vanilla. Add eggs one at a time, beating well after each addition.
Lightly fold in flour alternately with milk, beginning and ending with flour. Stir in chocolate. Fill cases until two-thirds full.
Bake 10-15 minutes, until cooked when tested. Cool in pan 5 minutes before transferring to a wire rack to cool completely.Â
FROSTING In a medium bowl, beat cream cheese and butter together until smooth and creamy. Gradually add icing sugar, then essence and colouring, beating well.
Spoon frosting into a piping bag fitted with a 1cm star-shaped nozzle. For each cake, start piping in centre, working in a circular motion to outside edge. Decorate with icing flowers.Â
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