As promised here is the recipe for the delicious chocolate butterfly cakes I made for Clare’s birthday.

Ingredients for the cakes:

110g (4oz) butter or margarine
110g (4oz) caster sugar
2 medium size eggs
75g (3oz) self-raising flour – sieved
25g (1oz) cocoa powder – sieved

The cream filling:

188ml thickened or whipping cream
1 tspn icing sugar

To decorate:

sieved icing sugar

Method

  1. Pre-heat oven to 180ºC (350ºF)
  2. Cream together the butter and sugar until light and fluffy.
  3. Gradually beat in the eggs.
  4. Fold in the flour and the cocoa powder with a metal spoon.
  5. Place spoonfuls of the mixture into a muffin tin and bake for 15 – 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.
  6. Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.
  7. Cut each circle in half and set aside.
  8. Beat the cream and the icing sugar until thick. Fill each cake with cream.
  9. Place two halves of cake on top to resemble butterfly wings.
  10. Dust the top of each cake lightly with the sieved icing sugar.

Makes: approx. 16

Filed under: Recipes

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