Ingredients
125g butter, softened
2/3 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1¼ cups self-raising flour, sifted
1/3 cup milk
50g grated white chocolate
Queen mini icing flowers, to decorate
FROSTING
125g cream cheese, softened
50g butter, chopped
1½ cups icing sugar, sifted
½ teaspoon rosewater essence
a few drops of pink food colouring
Method
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Preheat oven to moderate, 180°C. Line 36 mini muffin pan recesses with paper patty cases.
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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.
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Lightly fold in flour alternately with milk, beginning and ending with flour. Stir in chocolate. Fill cases until two-thirds full.
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Bake 10-15 minutes, until cooked when tested. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
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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.
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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.
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