white chocolate mud cakes
  • 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
  1. Preheat oven to moderately slow 160 degrees C / 140 degrees C fan forced. Line 2 x 12 hole muffin pans 80ml capacity with cases.
  2. 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
  3. 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.
  4. 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.