The Return of The Minis...

Mini Bites of Heaven 

 

I was recentlty asked to bake 72 cakes for a event. As this was a party I decided the best cakes to bake would be mini ones that party goers could just whack in their mouths, not too heavy but heavenly delicious all the same. Take a look at the snaps and find the recipes below...

 

Please note all recipes are made with a mini baking tray and mini cupcake cases. Also cooking times vary on oven temperature and so it is reccommended that mini cakes are checked at around 8-10 mins as they can very quickly dry out.

 

 

Double Whammy Choc Sponge with Milk Chocolate Frosting

 

Makes approx 24 mini cupcakes 

 

100g butter, softened or soft margarine

100g caster sugar

2 large eggs, lightly beaten with a fork

2tsps of cocoa powder

100g self raising flour

100g of white chocolate chips

100g of milk chocolate chips

 

1. Preheat the oven to gas mark 5 and line your mini baking tray with 24 mini cupcake cases.

2. Beat together the butter and sugar until fluffy and creamy.

3. Gradually add in the beaten eggs a little at a time, if the mixture begins to curdle you have added a bit too much egg so continue to beat the mixture and add a little of your flour and then continue to add the remaining egg.

4. Sift in the  cocoa powder and flour and fold into the mixture.

5. Spoon into cases and then bake in the preheated oven for 10-12 mins but observe the note at the top of this page.

6. Leave to rest in tin for 5 mins when done and then transfer to cooling rack.

 

 

For the frosting

 

Make the vanilla frosting as below but fold in 150g of melted milk chocolate when cooled. Drizzle with melted white chocolate and add a milk chocolate button on each cake.

 

 

White Choc Chip Sponge with White Chocolate Frosting

 

Makes approx. 24 mini cupcakes

 

115g/4oz butter, softened or soft margarine

115g/4oz caster sugar

2 eggs, lightly beaten with a fork

115g/4oz self-raising flour

100g white chocolate chips

1tsp of vanilla paste or vanilla extract

 

For the frosting

 

150g/5oz softened butter

a dash of vanilla extract

280g/10oz icing sugar

2tbsp milk

 

Optional

Some white chocolate melted

White chocolate buttons

Edible pearl balls

 

1. Preheat the over to gas mark 4 & line 24 mini cake cases into your mini cupcake tin.

2. Place the butter, sugar & vanilla paste into a large bowl and whisk with an electric whisker until light and fluffy, usually around 5 minutes.

3. Little by little add the lightly beaten eggs, if the mixture begins to curdle add a little of your flour.

4. Sift in the flour and gentle fold into the mixture with a metal spoon.

5. Fold in the chocolate chips and then spoon into cases.

6. Usually only a heaped teaspoon of mixture is needed at most in each case.

7. Bake for around 12 minutes but check at 10 as they may be ready.

8. Leave to rest in tin for 5 mins when done and then transfer to cooling rack.

 

 

Frosting

 

1. Beat the butter and vanilla extract until smooth and creamy.

2. Adding a little at a time so as to avoid mess, sift in the icing sugar.

3. When readily combined and smooth, place the icing into a piping bag and pipe onto cakes.

4. Drizzle with melted white chocolate and spinkle with pearl balls.

5. To finish, pop a white chocolate button on top of each cake.

 

 

Milk Choc Chip Sponge and Baileys Chocolate Icing

 

 



To make the cakes I used a basic vanilla cupcake recipe for 12 as this made 24 mini ones. For the icing I made a milk chocolate ganache and add baileys to the mixture and sprinkled with edible gold flakes.