Baking

Dragonfly

DRAGONFLY
16 Item
1H

Ingredients

Chocolate butter cream

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 15 holes of two 12-hole (⅓-cup/80ml) muffin pans with paper cases.
2.Sift dry ingredients into medium bowl, add remaining ingredients; beat with electric mixer on low speed until combined. Increase speed to medium; beat until mixture is smooth and changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
4.To make chocolate butter cream; beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and cocoa, and milk, in two batches.
5.Spread the tops of cakes with a thick layer of butter cream. Make the dragonfly bodies using four white Choc Bits each. Cut big speckles into quarters, position two quarters on each cake for wings. Position coconut for antennae.

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