Jun 27 2008
Chocolate Butterfly Cakes
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
- Pre-heat oven to 180ºC (350ºF)
- Cream together the butter and sugar until light and fluffy.
- Gradually beat in the eggs.
- Fold in the flour and the cocoa powder with a metal spoon.
- 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.
- 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.
- Cut each circle in half and set aside.
- Beat the cream and the icing sugar until thick. Fill each cake with cream.
- Place two halves of cake on top to resemble butterfly wings.
- Dust the top of each cake lightly with the sieved icing sugar.
Makes: approx. 16
on 27 Jun 2008 at 6:06 pm
Having fun reading of your blog.
berto xxx
on 03 Jul 2008 at 12:38 am
They were really yummy Billie
I intend to make them again soon….. hehehe!
Rachel xxx