Delightful little vanilla cup cakes that have a chocolate cream cheese topping with assorted edible decorations, perfect for the Easter Tea Time Table.
150g self raising flour
150g caster sugar
150g softened butter, unsalted
2 teaspoons vanilla extract
2 to 4 tablespoons milk
160g packet of Cadbury's Chocolate Philadelphia Cream Cheese
2 Cadbury's Flakes
36 Cadbury's Mini Eggs
Dr Oetker edible Wafer daisies (1 packet of 12)
Dr Oetker Hundreds and Thousands (Pastel shades)
Delightful little vanilla Fairy cakes (cup cakes) that have a chocolate cream cheese topping with assorted edible decorations, perfect for the Easter Tea Time Table.
Pre-heat oven to 180C/375F/Gas Mark 6.
Put the flour, sugar, butter, eggs, vanilla extract into a mixing bowl and using a hand whisk, whisk for 3 to 5 minutes until light and fluffy. Add the milk until you have a soft batter.
Spoon the cake batter into pre-greased paper cake cases, or silicon cake cases - fill to three-quarters full; I used small muffin cases. Put the filled cake cases into a patty or muffin tin so they hold their shape during baking.
Bake for 10 to 15 minutes, depending on your oven, or until the cakes have risen, are firm to the touch and are golden brown. Allow the cakes to cool in the tin for 5 minutes before taking them out and allowing to cool completely on a wire rack.
When the cakes are completely cold. decorate them. Spread some of the chocolate cream cheese over each cake, and then arrange some crumbled flake on top to resemble a nest; then place three mini eggs on top, "gluing" them with extra chocolate cream cheese if necessary before sprinkling the hundreds and thousands over the top and adding the wafer daisy.
Arrange them on a plate or cake stand and serve as part of the Easter Tea.
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