For the recipe Mini Chocolate Victoria Cakes
|175 g||Margarine (6 oz)|
|175 g||Caster Sugar (6 oz)|
|Medium Eggs x 3|
|130 g||Self-Raising Flour (4 ½ oz) Sieved|
|40||Dr. Oetker Fine Dark Cocoa Powder (40g or 1 ½ oz)|
|about 20 g||Strawberries|
|75 g||Unsalted Butter (3 oz)|
|175 g||Icing Sugar (6 oz) plus extra for dusting|
|45||Dr. Oetker Fine Dark Cocoa Powder (45g or 3 tbsp)|
|about 15 ml||Milk or warm water|
Pre-heat oven to 180°C/350°F/Gas Mark 4. Lightly grease a 12 hole muffin tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.
Fold in the remaining flour and cocoa with a metal spoon. Place large spoonfuls of the mixture into the muffin tin and bake for approx. 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool before carefully turning out each muffin onto a cooling rack.
Cut each muffin in half horizontally and if necessary trim the top half so that both halves are equal in diameter.
To make the butter icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder and enough milk / water to make the icing fluffy and spreadable.
Sandwich both halves together using the butter icing. Dust the top of each cake lightly with the sieved icing sugar and finish with a slice of strawberry.
1 serving = 62g
|Per serving||Per 100g/ ml|