• Cooking Time: 20 minutes
  • Servings: makes 24
  • Preparation Time: 1 1/2 hours



  • 150g butter, chopped coarsely
  • 250g white chocolate, chopped coarsely (use eating chocolate not buds or compound )
  • 2 cup caster sugar
  • 1 cup milk
  • 1 1/2 cups plain flour
  • 1/2 self raising flour
  • 1 teaspoon vanilla essence
  • 2 eggs, beaten lightly
  • 250g butter, softened
  • 3 cups icing sugar mixture
  • 1/3 milk, approximately


  • Preheat oven to moderately slow 160 degrees C / 140 degrees C fan forced. Line 2 x 12 hole muffin pans 80ml capacity with cases.
  • Combined butter, chocolate, sugar and milk in a medium pan; with a wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to a bowl; cool 15 minutes
  • Whisk in sifted flours, then essence and eggs. Pour mixture evenly into prepared pans. Bake cakes for about 35 minutes or until cooked when tested cool.
  • BUTTER CREAM : Beat the butter in a small bowl with an electric mixer until pale in colour. Gradually beat in sifted icing sugar, then enough of the milk to make a spreadable consistency. Spread icing over the muffins.

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