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Vanilla & cream cheese pound cakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Mini pound cakes, ideal for tea time.
Ingredients:
  • Melted butter, to grease
  • 100g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 8.80 gm vanilla essence
  • 250g cream cheese, at room temperature
  • 3 eggs
  • 190g (1 1/4 cups) plain flour
  • 2.00 gm baking powder
  • 40g unsalted butter, extra, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • Silver cachous, to decorate
  • Fresh edible flowers, to decorate (see note)
Instructions:
  • Preheat your oven to 160°C. Lightly coat twelve 80ml (1/3-cup) muffin pans with melted butter.
  • Beat butter, sugar, vanilla, and half the cream cheese with an electric beater until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in sifted flour and baking powder with a large metal spoon until combined.
  • Pour the mixture into the pans and gently level the tops. Bake for 25 minutes or until a skewer comes out clean when inserted in the center. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • In a bowl, combine the remaining cream cheese and extra butter using an electric beater until smooth. Gradually add the icing sugar, beating constantly, until the mixture is smooth. Chill in the fridge for 2 hours until the icing is firm, then cover with plastic wrap.
  • Frost the cakes with the icing, then garnish with cachous and edible flowers before serving.

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