White Christmas cakes

The ingredient of White Christmas cakes

1. 125g butter, chopped
2. 125g good-quality white chocolate, chopped
3. 3/4 cup caster sugar
4. 2/3 cup milk
5. 3/4 cup plain flour
6. 1/3 cup self-raising flour
7. 1 egg, lightly beaten
8. 125g good-quality white chocolate
9. 1 cup puffed rice cereal
10. 1/3 cup shredded coconut, toasted (see tip)
11. 1/2 cup pistachio nuts, toasted, chopped
12. 1/3 cup dried cranberries, chopped
13. 1/2 cup roughly-chopped white marshmallows

The instruction how to make White Christmas cakes

1. Preheat oven to 160u00b0C. 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.

Nutritions of White Christmas cakes

calories: 370.211 calories
calories: 20.6 grams fat
calories: 12 grams saturated fat
calories: 42.5 grams carbohydrates
calories:
calories:
calories: 5.3 grams protein
calories: 48 milligrams cholesterol
calories: 154 milligrams sodium
calories: https://schema.org
calories: NutritionInformation