Cakeuccinos

1.Preheat oven to 180°C (160°C fan forced). Line 15 holes of two 12-hole (⅓-cup/80ml) muffin pans with paper cases.

2.Beat butter, sugar, eggs, milk and sifted dry ingredients in medium bowl with electric mixer on low speed until combined. Increase speed to medium, beat until mixture is smooth and changed to a paler colour. Drop ¼ cups of mixture into paper cases.

3.Bake about 20 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

4.Make fluffy mock cream. Combine milk, the water and sugar in small saucepan, stir over low heat, without boiling, until sugar is dissolved. Sprinkle gelatine over extra water in cup, add to pan, stir syrup until gelatine is dissolved. Cool mixture to room temperature. Beat butter and extract in small bowl with electric mixer until as white as possible. While motor is operating, gradually pour in cold syrup; beat until mixture is light and fluffy. Mixture will thicken on standing.

5.Spread cold cakes with mock cream. Working with one cake at a time, hold stencil closely to the top of the cake. Use a fine sifter to sift cocoa powder over stencil. Gently lift the stencil away from the cake. Brush away any excess cocoa from the stencil before using on the next cake.