Quick & Easy

Mini butterfly cakes

mini butterfly cakes
18 Item
40M
15M
55M

Ingredients

Butter cream

Method

1.Preheat oven to 180°C (160°C fan-forced) line 18 holes of two 12-hole mini (1-tablespoon/20ml) muffin pans with paper cases.
2.Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in egg until combined. Stir in sifted flour and milk.
3.Drop level tablespoons of mixture into each case, bake about 12 minutes. Stand cakes 5 minutes before turning, top-sides up, onto wire racks to cool.
4.Meanwhile, make butter cream. Beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
5.Place chocolate in small piping bag. Using picture as a guide, pipe butterfly wings, freehand, onto sheet of baking paper, stand until chocolate sets.
6.Transfer half of the butter cream to a small bowl. Using colouring, tint butter cream pale purple. Spread half of the cakes with each butter cream.
7.Combine white sugar and colouring in small plastic bag and rub together until sugar is coloured. Sprinkle coloured sugar over top of plain cakes.
8.Decorate purple cakes with chocolate wings and silver cachous, as pictured.

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