Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 10 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
For the icing
- 100grams cream cheese
- 25grams white chocolate, melted
- 50grams lightly salted butter, softened
- 125grams lightly salted butter, softened
- 175grams caster sugar
- 2 eggs
- 1/3 cup milk
- 1teaspoons vanilla bean paste
- 25grams plain flour
- 100grams self-raising flour
- 1/2teaspoons vanilla bean paste
- 260grams icing sugar (save 10g for dusting)
- 2tablespoons white chocolate, curls (to decorate)
Nutrition per serving
1590kJ / 380Cal
1590 Kilojoules or 380 Calories
18% of daily energy intake*
Protein
3.4grams
Fat
16.3grams
Carbs
54.4grams
Sugars
45.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Line a 6-hole muffin tray with paper cake cases.
Step 2 of 4
Cream together the butter and caster sugar using a hand-held electric whisk until light and fluffy. Beat in one egg, half the milk and the vanilla, then the plain flour. Stir in the remaining egg and milk. Add the self-raising flour, stirring until just combined. Use to fill the cake cases, reserving the excess to make a second batch. Place on the lower rack of the halogen oven.
Step 3 of 4
Set the temperature to 200°C and cook for about 15 minutes until risen and just firm to the touch. Leave in the tin for 5 minutes, then transfer to a wire rack while you cook the remaining mixture.
Step 4 of 4
Make the icing. Put the cream cheese, chocolate, butter, vanilla and icing sugar in a bowl and beat until smooth and creamy. Spread over the tops of the cakes. Scatter with plenty of white chocolate curls and dust with extra icing sugar to decorate.
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