CHOCOLATE BUTTERFLY CAKES RECIPE | GOOD FOOD
You can use mascarpone cheese in place of the cream.
Provided by goodfood.com.au
Categories Snacks
Total Time 45 minutes
Yield MAKES 18 mini cakes
Number Of Ingredients 10
Steps:
1. Preheat the oven to 190C. Grease 18 holes of two 12-hole non-stick mini muffin tins.
2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy. Add the egg and beat well. In a separate bowl, sift together the flour and cocoa. Add half the flour mixture to the butter mixture and beat until just combined. Add the milk and beat until just combined. Add the remaining flour mixture and beat until just combined.
3. Spoon the mixture into the prepared tins. Bake for 8–10 minutes, or until cooked when a skewer inserted in the centre of a cake comes out clean. Allow to stand in the tins for 2 minutes, then transfer to a wire rack to cool completely.
4. Cut a shallow cone-shaped piece from the top of a cooled cake. Cut the piece of cake in half to form two wedges. Fill the hollow in the centre of the cake with a little of the cream and then add a little of the raspberry jam. Lightly press the two cake wedges into the jam to form the butterfly wings. Repeat with the remaining cakes, cream and jam. Dust with the icing sugar and serve.
These butterfly cakes are best eaten the day they are made.
YUMMY CHOCOLATE BUTTERFLY CAKES RECIPE - ALL RECIPES UK
This is an alternative to the classic recipe that calls for powdered sugar. We use it to frost cocktail cake. Try it on applesauce, spice, banana, or carrot cakes too.
Provided by Anne Brothers & Rick Smetzer
Categories Desserts Frostings and Icings Cream Cheese
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 6
Steps:
- Blend together cream cheese, butter, brown sugar, vanilla, and almond extract with an electric mixer until starting to become stiff. Pour in honey. Beat together until mixture is whipped, making sure not to overmix as it will collapse.
- Use immediately or store in a sealed container in the refrigerator until use.
Nutrition Facts : Calories 147.1 calories, CarbohydrateContent 6.3 g, CholesterolContent 38.4 mg, FatContent 12.7 g, ProteinContent 2.2 g, SaturatedFatContent 8 g, SodiumContent 84.4 mg, SugarContent 5.6 g
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