Pink Sparkling Butterly Cakes

12
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In


"From our weekday newspaper The West Australian and their Mother's Day special. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (111.3 g)
  • Calories 259.6
  • Total Fat - 13.3 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 175.6 mg
  • Sodium - 71.8 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 5.5 g
  • Protein - 5.5 g
  • Calcium - 39.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.

Step 2

Place cake mix in a small bowl of an electric mixer and reserve icing sachet, and add butter to cake mix with, eggs, moscato and milk and beat on low speed until combined and then increase speed to medium to hig and beat for 2 minutes, or until thick and creamy and then tint with colouring.

Step 3

Divide mixture evenly among prepared pan holes (about 1/4-cup in each) and cook in moderately slow oven (160˚C) for about 25 minutes, or until cooked and then stand in pan for 10 minutes before cooling on a wire rack.

Step 4

Meanwhile, to make icing, beat butter in a small bowl of an electric mixer until light and fluffy and gradually add contents of icing sachet, beating until well combined and then add the moscato and beat until smooth.

Step 5

Cut a circle from top of each cake to make a deep cavity, leaving a 1cm border and cut the circles in half to form wings.

Step 6

To assemble, fill holes with jam and spoon icing on top and position wings on cakes and dust with sifted icing sugar.

Tips & Variations


No special items needed.

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