Desserts Recipes - Butterfly Cakes Recipe

Ingredients

Serves 4-6

• 100g/4oz butter (softened)

• 150g/5oz caster sugar

• 175g/6oz self-raising flour

• 125ml/4fl oz milk

• 2 teaspoons vanilla essence

• 2 eggs

• 125ml/4fl oz double cream (whipped to soft peaks)

• 100g/4oz strawberry jam

• Icing sugar for dusting

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole shallow muffin tin with paper cases.

2. Put the butter, sugar, flour, milk, vanilla essence and eggs in a bowl and beat with an electric beater on a low speed for 2 minutes, or until well mixed.

3. Increase the speed and beat for another 2 minutes, or until smooth and pale.

4. Divide the mixture evenly among the cases and bake for 20 minutes, or until cooked and golden. Transfer to a wire rack to cool completely.

5. Using a small sharp knife, cut shallow rounds from the top of each cake. Cut these in half.

6. Spoon 1/2 tablespoon cream into the hole in each cake, then top with a teaspoon of jam.

7. Position two halves of the cake tops in the jam to resemble butterfly wings. Dust the cakes with icing sugar before serving.