Saturday, March 24, 2012

Butter Cream Cheese Mini Cake

After not feeling well- bad cough for almost 2 weeks, today I get to drag myself to bake a least a cake with a simple recipe! I chose the easy one that my daughter likes to have one of this mini butter cake when we have our lunch in this Hainanese restaurant in town after church!

I like the Fruity Butter cake of Anncoo Journal. She placed strawberries and blueberries on the batter, and the mini cakes were so beautiful and i was tempting to bake one myself because I want to have a quick bite on it. Here I adjusted her recipe and baked this simple one that's my daughter's favourite. One day I will try the fruity butter cakes. You should too!

     200g Butter
     50g cream cheese
     120g Icing sugar
     4 tablespoon milk
     1 teaspoon Vanilla extract
     3 Large eggs
     120g Plain flour
     70g Bread flour
     pinch of salt
     10-15g raisins

  • Lay paper cases on a baking tray and set aside.
  • Sift plain flour, bread flour and salt together and set aside.
  • Cream butter, cream cheese and icing sugar until light and fluffy at medium speed.
  • Add eggs one at a time making sure to beat well after each addition.
  • Add vanilla extract, mix till combined.
  • Add  milk, mix till combined.
  • Fold in flour in 3 batches with a rubber spatula, mix well.
  • Mix some flour with raisins (so raisins will sink down at the bottom of cake) and pour into the batter and mix well. 
  • Spoon/ pipe the batter into paper cases.
  • Bake at preheated oven 180C for about 20 minutes.
  • Leave cake to cool before serve.