I adorned them with these cute buttons I picked up from Donna Hay's range at David Jones. Billy from A Table For Two asked if they were for a baby shower. They weren't on this occassion, but should one of my friends get knocked up, I'll whip up a batch for their baby shower!
185g unsalted butter, softened
3/4 cup caster sugar
1 teaspoon natural vanilla extract
1 cup self-raising flour
1/4 cup plain flour
100g white chocolate, chopped
80g macadamia nuts, chopped
ready-made icing decorations, such as buttons by Donna Hay
Royal Icing (frosting)
2 cups icing sugar, sifted
2 egg whites
1. Preheat the oven to 180°C / 160°C fan-forced. Line 12 standard muffin holes with paper cases.
2. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Sift the flours together and fold in alternately with the milk, chocolate and macadamia.
3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
4. To make the royal icing, beat the icing sugar and eggs whites together for 5 minutes until white and glossy. Decorate each cake with the icing and little icing decorations.
Voila! Bon Appétit!