White Christmas cakes Recipe

White Christmas cakes Recipe

White Christmas cakes Recipe
Try this White Christmas cakes Recipe for your christmas special

Makes 12

Ingredients of White Christmas cakes Recipe
125g butter, chopped
125g good-quality white chocolate, chopped
3/4 cup caster sugar
2/3 cup milk
3/4 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten

White Christmas topping
125g good-quality white chocolate
1 cup puffed rice cereal
1/3 cup shredded coconut, toasted (see tip)
1/2 cup pistachio nuts, toasted, chopped
1/3 cup dried cranberries, chopped
1/2 cup roughly-chopped white marshmallows

Description of White Christmas cakes Recipe
Preheat oven to 160°C. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases.

Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until smooth. Remove to a large bowl. Stand for 10 minutes. Add flours and egg. Whisk until smooth.

Spoon mixture into cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Turn pan over onto a bench lined with baking paper. Allow cakes to cool with pan on top to flatten cake tops.

Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto cakes. Allow to set. Serve.

Notes & tips for White Christmas cakes Recipe
Tip: To toast coconut, place on a tray and bake at 180°C for 3 to 5 minutes or until golden. Stir occasionally so coconut browns evenly.

You can make cakes in advance. Store in an airtight container in a cool, dark place for up to 5 days.
Nutrition information is per cake.

Source - taste.com.au