Frosted Mini Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the fairy cakes
- 2 eggs
- 1 cup self-rising flour
- ½ tsp Baking powder
- ½ cup butter (softened)
- ½ cup sugar
- 1 tsp vanilla extract
- For the chocolate buttercream
- ¼ cup unsalted butter
- ⅔ cup powdered sugar
- ¼ cup cocoa powder
- ½ Tbsp milk
- For the vanilla buttercream
- 0.333 cup unsalted butter
- 1 ¼ cups powdered sugar
- vanilla extract
- To decorate
- Sugar flower
- colored sugar sprinkles
- silver Bauble
Preparation
Kitchen utensils
1 Pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Immersion blender
Preparation steps
1.
For the fairy cakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
2.
Put all the cake ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 25-30 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the chocolate buttercream: beat the butter in a large bowl until soft. Sift in the icing sugar and beat until smooth.
5.
Sift in the cocoa and beat well. Stir in enough milk until creamy. Add more milk if necessary to loosen the mixture.
6.
For the vanilla buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla.
7.
Spread the buttercream on top of the cakes. Decorate with sugar flowers, sprinkles, etc.
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