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    Thursday, December 17, 2015

    White Christmas cakes recipe

    White Christmas cakes recipe

     125g good-quality white chocolate
     1 cup puffed rice cereal
     1/3 cup shredded coconut, toasted (see tip)
     1/2 cup pistachio nuts, toasted, chopped
     1/3 cup dried cranberries, chopped
     1/2 cup roughly-chopped white marshmallows
     125g butter, chopped
     125g good-quality white chocolate, chopped
     3/4 cup caster sugar
     2/3 cup milk
     3/4 cup plain flour
     1/3 cup self-raising flour
     1 egg, lightly beaten
    White Christmas topping

    White Christmas cakes recipe

    Step 1
    Preheat oven to 160°C. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases.

    Step 2
    Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until smooth. Remove to a large bowl. Stand for 10 minutes. Add flours and egg. Whisk until smooth.

    Step 3
    Spoon mixture into cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Turn pan over onto a bench lined with baking paper. Allow cakes to cool with pan on top to flatten cake tops.

    Step 4
    Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto cakes. Allow to set. Serve.

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    Item Reviewed: White Christmas cakes recipe Rating: 5 Reviewed By: Mrs. Chef
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