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Cake recipes

Fairy cakes with twirled white-chocolate icing

12 minutes

Fairy cakes with twirled white-chocolate icing

By Ansie Tracey

Serves Makes 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 12 minutes

Ingredients

125 g self-raising flour
125 g caster sugar
125 g butter, softened
2 eggs
2 T milk

For the icing

100 g white chocolate
60 ml cream
125 g butter, softened
500 g icing sugar, sifted
½ t vanilla extract
A drop of red food colouring

Method

Preheat the oven to 170°C.

Using a food processor, blend all the cake ingredients, except the milk, until smooth. Add the milk until a dropping consistency is achieved.

Spoon into 12 cupcake cups.

Bake for 10 to 12 minutes, then leave to cool.

To make the icing, melt together the chocolate and cream. Cream the butter, icing sugar, chocolate mixture and vanilla until light and fluffy.

Mix in a few drops of the colouring.

Pipe the icing on to the cooled cupcakes and decorate with chocolate hearts, if you like.

This recipe is from Ansie Tracey and Fransie Quass of Sweetmama, and was featured in the March 2007 issue of TASTE Magazine.

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White-chocolate clotted cream with berries and early figs

Panettone wafers layered with creamy yoghurt and fresh fruit, drizzled with nougat cream

Baked spiced custard dusted with coconut

Honeycomb blancmange stars served on a decadent white chocolate plate

Strawberry fruit salad cups with fresh Madeira cake and a drizzle of strawberry syrup

Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns

Seared hake with creamed corn and smoked-butter popcorn

Macadamia nut-crusted tofu with greens and grapefruit cream

Baby marrow, pear and ginger soup

French vanilla ice cream with chunky chocolate brownie sauce

Middle Eastern herb and feta eggah

Fairy cakes with twirled white-chocolate icing

Fairy cakes with twirled white-chocolate icing

Ingredients

Method