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Makes 12
Ingredients
25g butter, chopped
125g good-quality white chocolate, chopped
3/4 cup caster sugar
2/3 cup milk
3/4 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten
White Christmas topping
125g good-quality white chocolate
1 cup puffed rice cereal
1/3 cup shredded coconut, toasted (see tip)
1/2 cup pistachio nuts, toasted, chopped
1/3 cup dried cranberries, chopped
1/2 cup roughly-chopped white marshmallows
Method
1. Preheat oven to 160°C. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases.
2. Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until smooth. Remove to a large bowl. Stand for 10 minutes. Add flours and egg. Whisk until smooth.
3. Spoon mixture into cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Turn pan over onto a bench lined with baking paper. Allow cakes to cool with pan on top to flatten cake tops.
4. Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto cakes. Allow to set. Serve.
Notes
Tip: To toast coconut, place on a tray and bake at 180°C for 3 to 5 minutes or until golden. Stir occasionally so coconut browns evenly.
Source
Super Food Ideas - December 2007, Page 34
Recipe by Cathie Lonnie
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