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Chikendikeke(Candy Cake)

Ingredients

Cake:

  • 2 teaspoons active dry yeast
  • 1/2 cup lukewarm milk 105-115 degrees F
  • 2 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons unsalted butter softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • Glaze:
  • 3/4 cup powdered sugar
  • 1/2-1 tablespoon water
  • pink food colouring

Instructions

  1. In a small bowl, sprinkle yeast over the warm milk. Stir to combine. Allow to sit until frothy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Mix in the softened butter, egg, vanilla extract, and yeast with water to for a wet dough. Cover the bowl with plastic wrap and allow to rest until doubled, about 1 hour.
  3. Grease 6 large muffin tins and preheat oven to 340 degrees F (170 C). Use a spoon to transfer the dough into the prepared muffin tins, about 3/4 full. Use the back of a wet spoon to smooth out the tops. Cover and allow to rise until puffed, about 30 minutes.
  4. Bake in preheated oven until lightly golden and toothpick inserted in center comes out dry, 25-30 minutes.
  5. Allow to cool on wire rack to room temperature.
  6. In a medium bowl, add the powdered sugar. Mix in a drop of the colouring and tablespoon of the water. If too thin, add more powdered sugar. If too thick, add more water. Drizzle over cooled cakes.