Frou frou cakes
Feb 28, 2011 1:00pm- 1 hr cooking
- Makes 12 Item
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Ingredients
Frou frou cakes
- 125 gram (4 ounces) butter, softened
- 1 cup (220g) caster (superfine) sugar
- 3 eggs
- 1/2 cup (75g) plain (all-purpose) flour
- 1/4杯(35 g)自发面粉
- 1/2 cup (40g) desiccated coconut
- 1/3 cup (80g) sour cream
- 155 gram (5 ounces) frozen raspberries
- 1 cup (50g) flaked coconut, toasted
- 15 fresh raspberries, halved
- 60 gram (2 ounces) butter, softened
- 155 gram (5 ounces) cream cheese, softened
- 2 teaspoon coconut extract
- 3 cup (480g) icing (confectioners') sugar
Method
Frou frou cakes
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1Preheat oven to 180°C (160°C fan forced). Line a 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
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2Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours, desiccated coconut, sour cream and frozen raspberries. Spoon mixture into paper cases, smooth surface.
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3Bake cakes about 40 minutes. Stand in pan 5 minutes, turn, top-side up, onto a wire rack to cool. Remove paper cases from cold cakes.
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4Make cream cheese frosting. Beat butter, cream cheese and extract in a small bowl with an electric mixer until light and fluffy, gradually beat in sifted icing sugar.
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5Spread top and side of cakes with frosting, decorate with flaked coconut and fresh raspberries.
Notes
Do not thaw the frozen raspberries as their colour will bleed into the cake. These cakes are best made on the day of serving.
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