For the recipe Banoffee Swirl Fairy Cakes
|12||Dr. Oetker Muffin Cases|
|25 g||Cocoa Powder (1 oz)|
|50 g||Margarine (2 oz) softened|
|115 g||Caster Sugar (4 oz)|
|3.75 ml||Dr. Oetker Caramel Flavour (¾ tsp)|
|100 g||Plain Flour (3 ½ oz)|
|1||Dr. Oetker Baking Powder Sachet x 1 (1 tsp)|
|1||Egg , Beaten|
|125 g||Lightly Salted Butter (4 ½ oz) softened|
|200 g||Icing Sugar (7 oz)|
|25||Dr. Oetker Fine Dark Cocoa Powder (x1 25g sachet or 1 oz)|
|Dr. Oetker Banoffee|
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Fun Baking Cases. Sift the cocoa into a small mixing bowl and gradually whisk in 100ml (3 ½ fl.oz) cold water to make a paste.
In another bowl, beat the margarine with the sugar until well blended. Whisk in the egg, cocoa paste and Caramel Flavour, then sift the flour and Baking Powder on top. Mix well to make sure all the flour is well blended.
Divide the mixture between the Baking Cases and bake in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
To decorate, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in the icing sugar and cocoa until creamy and soft.
Fit a piping bag with a large closed star nozzle. Spoon the icing into the bag and twist closed.
Starting in the middle of each cake, pipe the icing round in an anti-clockwise direction to completely cover the top of the cake in a single swirling layer. Decorate with Banoffee Sprinkles to serve.
|Per Serving||Per 100 g / ml|