Mini Eggless Custard Cakes for Diwali

By EatMee Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Warm the milk in the microwave, then stir in the white vinegar. Leave it for 5 minutes until it curdles slightly, making a DIY buttermilk.
3. Cream the butter or margarine with the castor sugar until combined.
4. Add the Parmalat Custard and the DIY buttermilk and mix until roughly combined.
5. Add the cake flour, baking powder, bicarbonate of soda, salt and cardamom powder and fold until a thick batter forms.
6. Pour the batter into greased silicone moulds.
7. Bake for 20 minutes at 180°C.
8. While the cakes are still hot, press them lightly so they take the shape of the mould. Leave them in the moulds for at least 5 minutes, then move to racks to cool completely.
9. Break the white chocolate into pieces, add the vegetable oil and microwave for 30 seconds, stirring until melted.
10. Pour the melted chocolate over the cooled cakes and top with sprinkles if you like.
11. Refrigerate until the chocolate has set.
12. Place the mini cakes in cupcake liners.

Summarized from EatMee Recipes's video. Watch it for the details.

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