Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. Melted butter, to grease

  3. 100g unsalted butter, at room temperature

  4. 215g (1 cup) caster sugar

  5. 2 tsp vanilla essence

  6. 250g cream cheese, at room temperature

  7. 3 eggs

  8. 190g (1 1/4 cups) plain flour

  9. 1/2 tsp baking powder

  10. 40g unsalted butter, extra, at room temperature

  11. 230g (1 1/2 cups) icing sugar mixture

  12. Silver cachous & fresh edible flowers, to decorate (see note)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Lightly brush twelve 80ml (1/3-cup) capacity muffin pans with melted butter to grease.

  2. Use an electric beater to beat the butter, sugar, vanilla and half the cream cheese in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder and use a large metal spoon to stir until combined.

  3. Divide the mixture among the prepared pans and smooth the surfaces. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

  4. Use an electric beater to beat the remaining cream cheese and extra butter in a bowl until combined. Gradually add the icing sugar, beating constantly, until the mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours to chill, or until the icing is firm.

  5. Spread the cakes with the icing and decorate with cachous and edible flowers to serve.


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