Sunday, January 14, 2007

Little Revel cakes – very easy!

We’re going to Scrap’s cousins, Mae and Lia’s joint birthday party today and have offered to take some cup cakes. I’m not a naturally gifted baker, so I don’t take too many risks. Make sure the eggs and butter are at room temperature before you start. Crack four eggs into a bowl and weigh them. Add the same amount of caster sugar, self raising flour and diced butter. Add a splash of good vanilla extract (I love the Madagascan Bourbon Vanilla Extract from Nielsen Massey).

Whisk with electric beaters until smooth and pale then divide between 24 greaseproof paper cases. Bake at 180C for 15 minutes until just firm. Meanwhile, gently melt some chocolate, a little milk and a tiny knob of butter together. Spoon on top of the cakes and top each with a Revel or Malteser. Leave to set.

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