Recipe

Dotty

Apr 30, 2010 2:00pm
  • 1 hr cooking
  • Makes 12 Item
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Ingredients

Dotty
  • 125 gram (4 ounces) butter, chopped coarsely
  • 75 gram (2½ ounces) white eating chocolate, chopped coarsely
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 cup (125ml) milk
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 1 egg
  • 90 gram (3 ounces) butter, softened
  • 1 cup (240g) icing (confectioners') sugar
  • 1 tablespoon milk
  • orange food colouring
  • 30 orange smarties
  • 48 orange mini m&m's
  • 30 yellow smarties
  • 48 yellow mini m&m's
Buttercream (1 quantity)
  • 125 gram (40z) softened butter
  • 1 1/2 cup (240g) icing (confectioners’) sugar
  • 2 tablespoon milk

Method

Dotty
  • 1
    Preheat oven to 170°C (150°C fan forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
  • 2
    Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
  • 3
    Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
  • 4
    Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    To make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Divide butter cream evenly into two small bowls. Tint one bowl of butter cream light orange with food colouring; leave remaining butter cream plain.Spread half the cold cakes with orange butter cream, spread remaining cakes with plain butter cream.
  • 6
    Position orange Smarties and M&M's on orange-iced cakes; position yellow Smarties and M&M's on remaining cakes.

Notes

BUTTER CREAM

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