For the Cakelets:
1 cup plus 2 tbsp. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
12 tbsp. (1 1/2 sticks/6 oz./170g) unsalted butter
3/4 cup plus 1 tbsp. granulated or caster sugar
1 1/2 tsp. vanilla extract
1 cup strained apricot jam
For the Icing:
20 tbsp. (2 1/2 sticks/10 oz./282g) unsalted butter, chopped
1 lb. quality white chocolate, finely chopped
Decorative sugars and icing pens
Have all the ingredients at room temperature.
Position a rack in the lower third of oven and preheat to 325 degrees F/160 degrees C. Grease and flour a 9-well egg cakelet pan.
To make the cakelets, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy, about 30 seconds. Add the sugar and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl until blended, 2 to 3 minutes. Stir in the vanilla. Reduce speed to low, add the flour mixture, and gently fold together until just blended and no lumps of flour remain.
Divide the batter among the wells of the prepared pan and spread evenly. Bake until a toothpick inserted into the center of a cakelet comes out clean, 23 to 25 minutes. Transfer the pan to a wire rack and let the cakelets cool in the pan for 5 minutes. Then turn them out onto the rack and cool to room temperature, about 1 hour.
In a small saucepan over medium heat, warm the jam, stirring occasionally, until melted, 2 to 3 minutes. Brush the cakelets with the jam and cool for 15 minutes.
To make the icing, in a large stainless steel bowl, combine the butter and white chocolate. Set the bowl over a small saucepan of simmering water but not touching the water. Heat, stirring constantly, until the mixture is smooth and blended, 2 to 3 minutes. Set the rack with the cakelets over a sheet of waxed paper, then spoon about 1/4 cup of the warm icing over each cakelet, covering each one completely. (If decorating with sugars, sprinkle them over the cakelets before the icing sets.) Cool the cakelets until the icing is nearly set, 5 to 10 minutes.
Using a metal spatula, transfer the cakelets to a serving plate and cool completely. (If decorating with icing pens, refrigerate the cakelets until the icing is firm, about 1 hour, then decorate.)
Makes 9 cakelets.
Source: Adapted from Sweet Miniatures by Flo Braker
Date: July 21, 2002