Quick & Easy

Butterfly angel cakes

angel cakes
12 Item
15M
20M
35M

Ingredients

Angel cakes

Method

Angel cakes

1.Preheat oven to 180°C. Line a 12-hole standard muffin pan with paper baking cups.
2.Using an electric mixer, beat butter, vanilla, sugar, eggs, flour and milk in small bowl on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
3.Divide mixture among baking cups; smooth surface. Bake about 20 minutes. Turn cakes onto wire rack to cool.
4.Make chocolate icing: melt butter in medium heatproof bowl over medium pot of simmering water. Stir in milk and sifted powdered sugar and cocoa until icing is of a coating consistency.
5.Remove baking cups from cakes. Dip cakes in icing; drain off excess, toss cakes in coconut. Place cakes on wire rack to set.
6.Cut cakes as desired; fill with jam and cream.

You could also use a 6-hole oversized muffin pan, if preferred. Bake larger muffins for a further 5 minutes.

Note

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