These bite size pieces of indulgence are my own recipe. I’ve baked so many other cakes now I know the deal.
Eat them with a strong cup of tea. Happy birthday Aly!
Makes 20.
You need:
For the mixture:
60g unsalted softened butter
60g caster sugar
60g self raising flour
2 tablespoons cocoa
1 egg (medium)
2 tablespoons milk
For the topping:
80g white chocolate
chocolate vermicelli
1. Preheat the oven to 180°C. Line a mini cupcake tin with mini cases. If you don’t have a mini cupcake tin, double up the cases on a flat baking tray.
2. Put all the ingredients in a bowl and beat until shiny.
3. Place teaspoons of mixture in the cases.
4. Bake for 10 minutes remembering to turn the tins halfway through.
5. Once cool, spoon the melted chocolate on to the cakes and sprinkle with milk chocolate shavings or vermicelli. Leave to set.
Filed under: cupcakes , birthday, cakes, milk chocolate, white chocolate
these were inspired by finding some dolly mixture in the sweet shop near my work.
I thought they would look rather pretty on top of cakes. Turns out they do!
I’ve kept the cakes as simple as possible and used a plain buttercream icing to stop them getting to the point of party sickness.
party sick = when you have eaten so many sweet things you feel sick. Like kids at a party.
Now you know.
Filed under: cupcakes , lilac, vanilla, sweets, cakes, dolly mixture
I’ve been wanting to experiment with something like this for ages. I really love Lebanese food and this is a combination ingredients they use to delicious effect.
I took a basic cupcake recipe, swapped 45g of flour for ground pistachio nuts, added the seeds of three cardamon pods and replaced 1tbsp of milk with orange flower water.
The icing is cream cheese frosting with orange flower water instead of vanilla essence. The rose petals bring all the delicate flavours together beautifully.
one to make again for sure.
Filed under: cupcakes , cakes, lebanese, middle east, pistachio, rose, spices
