RASPBERRY, WHITE CHOCOLATE & RHUBARB MINI CAKES
These beautiful little cakes are so soft and fluffy, bursting with tart raspberries and rhubarb, balanced perfectly with creamy white chocolate. A great recipe for afternoon teas and parties!
Author: Thehungrycook/Photo credit to thehungrycook.co.nz
Ingredients
- CAKES
- 340 grams butter, softened
- 1 cup caster sugar
- 1½ cups brown sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 340 grams standard flour
- 2 teaspoons baking powder
- 6 tablespoons cream
- 1 cup rhubarb, chopped into 1cm pieces
- 2 cups frozen or fresh raspberries
- 150 gram good quality white chocolate, chopped into small pieces
- CREAM CHEESE ICING
- 250 grams cream cheese, softened
- 150 grams butter, softened
- 320 grams icing sugar
- 1 teaspoon vanilla extract
- CARAMEL SAUCE
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup cream
- 35 grams butter, cubed
- TO DECORATE
- Dehydrated Raspberries
- Edible flowers
- 5cm mini cake tin
Instructions
- RHUBARB CAKE
- Preheat the oven to 180°C.
- In a food processor or electric mixer, mix sugars and butter until light and creamy. Add the eggs one by one, mixing in between, then add vanilla essence. Sift in the flour and baking powder and mix until smooth, while also slowly adding the cream. Gently fold through the rhubarb, raspberries and white chocolate.
- Grease cake tins and line with baking paper. Divide cake batter between tins and bake for 20-25 minutes until skewer comes out clean.
- Cool cakes in tins and remove gently once completely cool.
- CREAM CHEESE ICING
- Using an electric mixer, beat the butter and cream cheese until smooth. Add the icing sugar and vanilla extract and beat again until icing is smooth and light in colour. Pipe large blobs of icing on top of each cake.
- SALTED CARAMEL SAUCE
- Place the sugar and water in a large saucepan. Place on the stovetop on a medium heat for 8-10 minutes until golden brown. Do not stir as this will make the sugar crystallise. At the same tome, gently heat the cream in a separate saucepan. Once the sugar has turned golden brown add the cream, stirring constantly. Be careful, as it will bubble up. Add the butter and continue to stir to combine.
- Drizzle over each cake and decorate with dehydrated raspberries and edible flowers.
