INGREDIENTS
Batter
250 ml (140 g) self-raising flour
80 ml (70 g) castor sugar
2 ml salt
1 extra-large egg
100 ml Clover Mmmilk
60 ml cooking oil
5 ml vanilla essence
White chocolate icing
200g white chocolate, broken into large pieces
50 ml Clover Fresh Cream
hundreds-and-thousands, for decoration
Method
Preheat oven to 180°C.
Line the hollows of a muffin pan with paper cases.
Sift dry ingredients together.
Beat egg, milk, oil and essence together and add to the dry ingredients.
Beat until a smooth batter is formed.
Divide the batter between the paper cases, filling each to two thirds full.
Bake for 12 – 15 minutes or until cakes spring back when gently pressed with finger.
Allow to cool.
Icing:
Heat the chocolate and cream in a double boiler or a glass bowl over boiling water.
Heat until chocolate has melted.
Remove from heat, allow to cool and thicken before spreading over cupcakes.
Decorate cakes with the chocolate icing and sprinkle with hundreds-and-thousands.
Variations
Fairy cupcakes
Cut tops of f cakes, cut in half and fix back onto tops with whipped cream to resemble wings. Dust with icing sugar .
CLOVER INGREDIENTS USED IN THIS RECIPE
