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Marble patty cakes

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 185 g (6½ oz) unsalted butter, softened
  • 170 g (6 oz/¾ cup) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract
  • 3 eggs
  • 125 g (4½ oz/1 cup) self-raising flour
  • 30 g (1 oz/¼ cup) plain (all-purpose) flour
  • 125 ml (4 fl oz/½ cup) milk
  • pink food colouring
  • 2 tablespoons unsweetened cocoa
  • powder, sifted

Marble icing (frosting)

  • 280 g (10 oz/2¼ cups) icing (confectioners') sugar, sifted
  • 100 g (3½ oz) unsalted butter, softened
  • pink food colouring

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line 10 standard muffin holes with paper cases.

2. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Sift the flours together and fold in alternately with the milk.

3. Divide the mixture into three equal portions. Add a few drops of pink food colouring to one portion and mix to combine. Add the cocoa to another portion and mix to combine. Divide the three colours evenly into each case and gently swirl the mixture with a skewer. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

4. To make the marble icing, mix the icing sugar, butter and enough hot water to make a spreadable icing. Spread the icing over each cake. Dip a skewer in pink food colouring and swirl it through the icing to create a marbled effect.

Course:
Dessert, Snacks
Occasion:
Morning/Afternoon Tea, Children's Party

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