Chocolate butterfly cakes
|125 g||Butter, softened|
|¾ cup||Caster sugar|
|1¼ cups||Self raising flour|
|¼ cup||Cocoa powder, sifted|
|¼ cup||Whipped cream, to serve|
|¼ cup||Strawberry jam, to serve|
|1 to dust||Icing sugar|
|1 to decorate||Hundreds and thousands|
- 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.