White Christmas Little Cakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Another 5 star recipe sent to me by a friend from an Australian food magazine for these holiday cakes. One may use those mini cup cake tins for this and please follow instructions carefully for these holiday cakes recipe by: Cathie Lonnie Ingredients:
125 g butter, chopped |
125 g good-quality white chocolate, chopped |
3/4 cup caster sugar ( fine granulated sugar ) |
2/3 cup milk |
3/4 cup plain flour |
1/3 cup self-raising flour |
1 egg, lightly beaten |
white christmas topping |
125 g good-quality white chocolate |
1 cup puffed rice cereal |
1/3 cup shredded coconut, toasted |
1/2 cup pistachio nuts, toasted, chopped |
1/3 cup dried cranberries, chopped |
1/2 cup roughly-chopped white marshmallows |
Directions:
1. Preheat oven to 160°C.( 325F )
2. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases. - these would be those mini cupcake or muffin tins
3. Combine butter, chocolate, sugar and milk in a saucepan over low heat.
4. Cook, stirring, for 5 to 7 minutes or until smooth.
5. Remove to a large bowl.
6. Stand for 10 minutes.
7. Add flours and egg.
8. Whisk until smooth.
9. Spoon mixture into cases.
10. Bake for 25 minutes or until a skewer inserted in the centre comes out clean.
11. Turn pan over onto a bench lined with baking paper.
12. Allow cakes to cool with pan on top to flatten cake tops.
13. Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl.
14. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth.
15. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate.
16. Stir to combine.
17. Spoon onto cakes.
18. Allow to set.
19. Serve.
20. Notes & tips: You can make cakes in advance.
21. Store in an airtight container in a cool, dark place for up to 5 days.
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