- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 587
- Fat Content: 41g
- Saturated Fat Content: 21g
- Carbohydrate Content: 52g
- Sugar Content: 36g
- Fiber Content: 2g
- Protein Content: 5g
- Sodium Content: 0.59g
Black velvet baby cakes
Ingredients
- butter - 100g softened butter, plus extra for greasing
- sugar - 175g light brown soft sugar
- egg - 1 egg
- self-raising-flour - 100g self-raising flour
- ground-almond - 50g ground almonds
- bicarbonate-of-soda - 1/2 tsp bicarbonate of soda
- cocoa - 5 tbsp cocoa, plus a little extra for decorating
- guinness - 150ml Guinness
- double-cream - 200ml double cream
- icing-sugar - 25g icing sugar
- champagne - splash champagne (optional)
Instructions
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don't turn upside-down.
- Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.
Cupcake recipe for 4 – 8 people, takes only 25 mins; recipe has butter, sugar, egg, self-raising flour, ground almond, bicarbonate of soda, cocoa, guinness, double cream, icing sugar and champagne.
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