Dot Cakes

Directions

• Lightly grease three medium or 2 large ramekins.
• Using an electric beater or stand mixer, beat the sugar and butter together until pale and fluffy, 3 to 4 minutes. Add the eggs and beat briefly 30 seconds total. Mix in vanilla, about 15 seconds.
• Whisk the flour, baking powder and salt in a separate bowl. With the mixer on low speed, add about a third of the flour mixture to the butter mixture, followed by a third of the milk. Continue this way, stopping to scrape down the sides if needed, until all the flour and milk has been incorporated.
• Divide the batter among your prepared ramekins and smooth the top.
• Bake for 25-30 minutes, or until the cakes are risen and golden, and a knife inserted into the center comes out clean.
• Meanwhile, to make the buttercream, beat the butter and vanilla together until pale and fluffy, about 2-3 minutes. Add the icing sugar gradually, about 1/2 a cup at a time, until all of it has been incorporated. Add the milk and beat until the buttercream is a thick but fluffy consistency, adding more if needed.
• When the cakes have completely cooled, slice the tops off to create a 1cm gap between the top of the cake and the top of the ramekin. Fill the gaps with buttercream, and smooth the top so it is completely flat.
• Tip the sprinkles on a small flat plate or bowl, ensuring there are no gaps.
• Invert one ramekin into the sprinkles, twisting it to fully cover the top. Flip and repeat with the remaining ramekin.