Hundreds and Thousands Mini Cake

This is a recipe from One Day One Dish book by SeaShore publishers which I bought when we were in Singapore. In the book, the recipe is called Chocolate Rice Sprinkle but instead I replaced the chocolate rice with Hundreds and Thousands.

Ingredients:

• 150g butter (softened and diced)
• 200g icing sugar
• 2 egg yolks
• 200g plain flour (sifted)
• 50g corn flour (sifted)
• 1 tablespoon cocoa powder
• A bottle of Hundreds and Thousands

Method:

1. Mix the butter and icing sugar until it becomes creamy. Then add in egg yolk.
2. Mix the plain flour, corn flour and cocoa powder together in a clean bowl.
3. Fold the flour into the mixture until it forms a dough.
4. Divide the dough into balls (I made about 18 balls, if you have a smaller cupcake case, then roll it smaller and adjust your own baking time.
5. Cover the dough balls with Hundreds and Thousands and place them in cupcake cases.
6. Place kitchen foil on top of the tray filled with dough’s cupcake cases to prevent them from burning or melting.
7. Bake it for 170°c for 15 minutes.

The mini cake texture is like a truffle. It is very dense and rich inside. Outside the cake is quite crisp. They are great for party snack as they are easy to make and kids would love it!

Disclosure: We have received the Arthur Price My Deli Slate for display.  They are available to buy online or good retailer shops.