Quick & Easy

Mini butterfly cakes

mini butterfly cakes
18 Item


Chocolate icing


1.Preheat oven to 200ºC (180ºC fan-forced). Line 18 holes of two 12-hole (1 tablespoon/20ml) mini muffin pans with paper cases.
2.Beat butter, extract, sugar, egg, sifted flour, and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat about 2 minutes or until mixture is smooth and paler in colour.
3.Spoon mixture into paper cases and bake about 10 minutes. Stand cakes in pan 5 minutes, turn, top-side up onto wire rack to cool.
4.Meanwhile, make chocolate icing. Sift icing sugar and cocoa into medium heatproof bowl; stir in butter and enough of the milk to make a firm paste. Stir over medium saucepan of simmering water until icing is spreadable.
5.Dip cake tops into icing, drain excess icing then dip into coconut. Cut tops from each cake; cut tops in half to make butterfly wings. Spoon cream onto each cake; position wings in cream.

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