The smaller the cake, the more you can eat!
65 g (2 Â½ oz) butter, at room temperature
65 g (2 Â½ oz) caster sugar or â€˜basterdsuikerâ€™
65 g (2 Â½ oz) flour, sifted
30 g (1 oz) white chocolate
decoration (sprinkles, chopped nuts, silver balls etc)
20 mini muffin paper cups (bottom measures app. 2 Â½ cm or 1 inch)
Preheat the oven to 140ÂºC (285ÂºF).
Cream the butter with the caster sugar. Add the egg and mix well. Fold in the flour until just mixed. Fill the paper cups to â…”. Bake for 20 minutes or until a skewer inserted in the middle comes out clean. Allow to cool on a wire rack.
Melt the chocolate au bain marie. Drop a little bit of chocolate on top of each cake and spread it out with the back of teaspoon. Sprinkle with decoration.
1 cupcake â€“ 60 kcal
100 g â€“ 430 kcal
Carbohydrates 47 g – protein 5 g – fat 25 g (saturated fat 15 g) â€“ fibre 0 g