I wanted to bake some mini-muffin sized cakes to take along to our usual Thursday afternoon playgroup, and came up with this idea when trawling through my cupboards for inspiration. They were a huge hit, with mummies and preschoolers alike, and are perfect for a small bite of cake without having a whole slice of a larger one.
This recipe makes approximately 35 mini-muffin cakes.
- 175g Softened Unsalted Butter
- 175g Caster Sugar
- 175g Self Raising Flour
- 3 Large Eggs
- 3 tsp Vanilla Extract
- 2 tbsp Milk
- 85g Plain Chocolate, melted and allowed to cool slightly
- Melted Chocolate and Sprinkles to decorate if desired.
Cream together the butter and sugar until light and fluffy.
Mix until light and fluffy again!
Take a mini muffin pan and line it with mini muffin cases. Mine came from Lakeland.
Add about half a teaspoon of the vanilla cake mix to each muffin case.
Repeat with more vanilla and chocolate mix, until you have put 4 little dollops of mix into each case. Tap the trays on your worktop, to remove some of the big air bubbles, and then bake in a 160 degree oven for 10-12 minutes until an inserted skewer comes out clean.