Chocolate butterfly cakes
17/6/2006
Serves 12
Ingredients
| 125 g | Butter, softened |
| ¾ cup | Caster sugar |
| 2 | Eggs |
| 1¼ cups | Self raising flour |
| ¼ cup | Cocoa powder, sifted |
| ½ cup | Milk |
| ¼ cup | Whipped cream, to serve |
| ¼ cup | Strawberry jam, to serve |
| 1 to dust | Icing sugar |
| 1 to decorate | Hundreds and thousands |
Directions
- Heat oven to 180 deg . Line a 12-hole muffin pan with paper cases. With an electric mixer, beat butter and caster sugar in a bowl until pale and creamy. Beat in eggs one at a time.
- Stir in flour and cocoa, alternating with milk. Divide mixture evenly between paper cases. Bake for 15 to 20 minutes. Remove to a wire rack to cool.
- Have an adult help you cut shallow rounds from the top of each cake, using the point of a sharp knife. Cut the circles in half. Place jam in the hole in the top of each cake and cover with a spoonful of whipped cream.
- Arrange half-circles of pastry into cream to look like butterfly wings. Dust each with icing sugar and sprinkle with hundreds and thousands.
Related Recipes
Chocolate sponge with strawberries and cream
Heat oven to 180 degC (160 degC fan bake). Line the bases of two 20cm round cake tins with nonstick baking paper. Lightly...
Summer Berries & Cream Chocolate Christmas tart
This tart is creamy, brimming with fresh summer berries and surrounded with a deliciously chocolate base. A celebration of...
Megan May
Saucy chocolate banana puddings
Heat oven to 170 degC fan bake. Combine butter and sugar in a bowl and beat with an electric mixer until pale and creamy,...
Comments