Quick & Easy

Dotty

dotty
12 Item
1H

Ingredients

Buttercream (1 quantity)

Method

1.Preheat oven to 170°C (150°C fan forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Divide butter cream evenly into two small bowls. Tint one bowl of butter cream light orange with food colouring; leave remaining butter cream plain.Spread half the cold cakes with orange butter cream, spread remaining cakes with plain butter cream.
6.Position orange Smarties and M&M’s on orange-iced cakes; position yellow Smarties and M&M’s on remaining cakes.

BUTTER CREAM

Note

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