Angel Cakes

Name: Angel Cakes
Ingredients: 6 tbsp (3/4 stick) butter, softened; 1/2 tsp vanilla extract; 1/2 cup granulated sugar; 2 None eggs; 1 1/4 cups self-rising flour; 2 tbsp milk; 1 cup flaked coconut, for decorating; 1/3 cup raspberry jam, for filling; 1/2 cup heavy cream, whipped, for filling; None None FOR THE CHOCOLATE ICING; 1 tbsp butter; 1/3 cup milk; 2 cup powdered sugar; 1/4 cup unsweetened cocoa powder

14 ingredients

6 steps

Ingredients

6 tbsp (3/4 stick) butter, softened
1/2 tsp vanilla extract
1/2 cup granulated sugar
2 None eggs
1 1/4 cups self-rising flour
2 tbsp milk
1 cup flaked coconut, for decorating
1/3 cup raspberry jam, for filling
1/2 cup heavy cream, whipped, for filling
None None FOR THE CHOCOLATE ICING
1 tbsp butter
1/3 cup milk
2 cup powdered sugar
1/4 cup unsweetened cocoa powder

Directions

1

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Beat the butter, vanilla extract, sugar, eggs, sifted flour and milk in a large bowl with an electric mixer on a low speed until the ingredients are just combined. Increase the speed to medium and beat until the mixture has changed to a paler color. Divide among the muffin cups, smoothing the top.
3

Bake for 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Remove the paper liners from the cooled cakes.
4

For the chocolate icing, melt the butter in a medium heatproof bowl over a medium saucepan of simmering water. Stir in the milk, sifted powdered sugar and cocoa powder until the icing is of a coating consistency.
5

Dip the cakes in the icing and drain off the excess. Toss the cakes in coconut. Let stand on a wire rack until set.
6

Cut the cakes as desired and fill with jam and whipped cream. Serve.