Violet and Rose White Chocolate Fairy Cakes
- 30 minutes
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Prep time - 20 minutes
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Cooking time - 12
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Servings - Easy
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Difficulty
Ingredients
For the cake
- 60g good quality white chocolate
- 2 tsp vanilla extract
- 150 grams Stork
- 150g caster sugar
- 2 duck eggs (large hen eggs would be fine)
- 150g plain flour
- 1 tsp baking powder
- 4 tbsp of violet and rose liqueur
For the icing
- 50 grams Stork
- 130g icing sugar
- 40g good quality white chocolate
- Crystallised violets
Instructions
how_make
- Melt white chocolate with 1 tsp vanilla extract over a pan of hot water and leave to cool slightly. Cream the Stork with the caster sugar until light and fluffy. Add the white chocolate and cream some more.
- Beat in two duck eggs one at a time (large hens eggs would be fine). Sift in plain flour with baking powder and gently stir. Add 2 tbsp violet and rose liqueur and stir gently until just combined.
- Spoon into 12 fairy cakes cases, filling to about 3/4 of the way up. Bake at 180C, 160C fan, Gas mark 4 for 20 minutes, and then leave on a wire rack to cool.
- Melt the remaining 40g of good quality white chocolate with the remaining vanilla extract over a pan of hot water and leave to cool slightly.
- For icing cream Stork with the icing sugar. Beat in the melted chocolate and 2 tbsp violet and rose liqueur. Spread over the cooled cakes and top with crystallised violets.
