Make these adorable mini cakes using your leftover KOO tins!
Ingredients:
2 tsp butter
¼ cup sugar...
1 egg plus one egg yolk
¼ tsp vanilla essence
⅓ cup all purpose flour
Pinch of salt
5 – 6 tins, tops & bottoms cut off, washed and labels removed.
Method:
Preheat the oven to 180°C.
Wrap foil around the bottom of each can and secure with ovenproof string. Spray inside each tin with non-stick spray.
Place on baking sheets, set aside.
Melt butter and set aside.
Mix the sugar, egg and egg yolk; beat until thick.
Fold in the vanilla essence. Sift the flour and salt on top of the mixture and fold in thoroughly.
Whisk 3 tbsp of batter into melted butter and then fold the butter mixture into the remaining batter until well blended.
Fill each can until about halfway and bake for 15 mins or until springy.
Remove from the oven and allow to cool before flipping the cans over and gently removing the little cakes. Decorate with icing and sprinkles.
Enjoy!
Preheat the oven to 180°C.
Wrap foil around the bottom of each can and secure with ovenproof string. Spray inside each tin with non-stick spray.
Place on baking sheets, set aside.
Melt butter and set aside.
Mix the sugar, egg and egg yolk; beat until thick.
Fold in the vanilla essence. Sift the flour and salt on top of the mixture and fold in thoroughly.
Whisk 3 tbsp of batter into melted butter and then fold the butter mixture into the remaining batter until well blended.
Fill each can until about halfway and bake for 15 mins or until springy.
Remove from the oven and allow to cool before flipping the cans over and gently removing the little cakes. Decorate with icing and sprinkles.
Enjoy!
