Daisy Cakes

Name: Daisy Cakes
Ingredients: 8 tbsp (1 stick) unsalted butter, chopped; 3 oz white chocolate, coarsely chopped; 1 cup sugar; 1/2 cup milk; 1/2 cup flour; 1/2 cup self-rising flour; 1 None egg; 72 None white chocolate melts; 12 None pink jelly buttons; None None FOR THE WHITE CHOCOLATE GANACHE; 1/4 cup heavy cream; 6 oz white chocolate, finely chopped

12 ingredients

6 steps

Ingredients

8 tbsp (1 stick) unsalted butter, chopped
3 oz white chocolate, coarsely chopped
1 cup sugar
1/2 cup milk
1/2 cup flour
1/2 cup self-rising flour
1 None egg
72 None white chocolate melts
12 None pink jelly buttons
None None FOR THE WHITE CHOCOLATE GANACHE
1/4 cup heavy cream
6 oz white chocolate, finely chopped

Directions

1

Preheat the oven to 325°F. Line a 12-cup muffin pan with paper liners.
2

Stir butter, chocolate, sugar and milk in small saucepan on low heat until smooth. Transfer mixture to medium bowl; cool 15 mins.
3

Whisk sifted flours into chocolate mixture, then egg. Divide mixture among muffin cups.
4

Bake about 30 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

For the white chocolate ganache, bring cream to a boil in small saucepan. Remove from heat. Add chocolate and stir until smooth.
6

Spread the top of each cake with ganache. Position six melts around the outside of each cake to make petals and place a jelly button in the center.