Mini Chocolate Victoria Cakes

Ingredients

• 
  175g (6oz) margarine
• 175g (6oz) caster sugar
• 3 medium size eggs
• 130g (4½oz) self-raising flour – sieved
• 40g (1½oz) cocoa powder

For the icing

• 1 x 325g tub Dr. Oetker EasyIce Chocolate Butter Icing

Or

• 75g (3oz) unsalted butter
• 175g (6oz) icing sugar
• 3 tbsp cocoa powder
• milk or warm water

To decorate

• sieved icing sugar
• fresh strawberries

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Lightly grease a 12 hole muffin tin.
2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.
3. Fold in the remaining flour and cocoa with a metal spoon.
4. Place large spoonfuls of the mixture into the muffin tin and bake for approx. 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool before carefully turning out each muffin onto a cooling rack.
5. Cut each muffin in half horizontally and if necessary trim the top half so that both halves are equal in diameter.
6. Sandwich together with EasyIce Chocolate Butter Icing. 
7. Alternatively to make your own butter icing place the butter in a bowl and beat until soft.
8. Gradually sift and beat in the icing sugar and cocoa powder and enough milk / water to make the icing fluffy and spreadable and use as above.
9. Dust the top of each cake lightly with the sieved icing sugar and finish with a slice of strawberry.
   

Makes: 16