Little Christmas Cakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- Ingredients
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- ½ cup dried Cranberry
- ⅔ cup white chocolate (chopped)
- To decorate
- 1 ½ cups white chocolate (chopped)
- 1 cup double cream
- Sweets (and cake sprinkles to decorate)
Product recommendation
Suggested variation; sprinkle the iced cakes with dried cranberries and white chocolate curls instead.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the cranberries and chopped white chocolate and divide the mixture between the paper cases.
3.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
4.
To make the topping, chop the white chocolate and transfer to a mixing bowl. Heat the cream until it starts to simmer, then pour over the chopped chocolate and stir.
5.
When the mixture has cooled and thickened, spread it onto the cakes and decorate with sweets.
