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Nanna cakes
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Whip up some adorable cupcakes for the kids and save some for surprise visitors.
Ingredients:
  • 60g butter, softened
  • 215.00 gm caster sugar
  • 8.80 gm vanilla essence
  • 1 egg
  • 225.00 gm self-raising flour
  • 10.00 gm Cocoa Powder, sifted
  • 128.75 gm milk
  • 62.50 gm hot water
  • 125.00 ml hundreds and thousands
  • 150.00 gm icing sugar mixture
  • 10.00 gm cocoa powder, sifted
  • 20g butter, softened
  • 30.00 gm hot water
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and line 15 holes of two 12-hole muffin pans (1/3 cup-capacity each) with paper cases.
  • In an electric mixer, whip together butter, sugar, vanilla, and egg until fluffy. Switch to low speed, mix in half of the flour and cocoa powder until just combined. Then add half of the milk and mix until fully incorporated. Repeat with the remaining flour, cocoa, and milk. Finally, pour in hot water and beat until smooth.
  • Transfer the mixture into the greased pan holes and bake for 12-15 minutes, or until a skewer inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
  • Prepare Chocolate Icing: Combine icing sugar, cocoa powder, vanilla, butter, and hot water in a heatproof bowl. Stir until silky smooth. In a shallow dish, place hundreds and thousands. Dip each cake into the icing, allowing any extra to drip off. Then dip the icing-coated cakes into the hundreds and thousands for a colorful finish. Place the iced cakes back on a wire rack and let them rest for about 30 minutes until the icing is firmly set. Serve and enjoy!

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