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Chocolate Butterfly Cakes Recipe

Chocolate Butterfly Cakes Recipe

Ingredients: Makes about 12 cakes

For the cakes:
100 g/4 oz/0.5 cup butter or margarine, softened
100 g/4 oz/0.5 cup caster (superfine) sugar
2 eggs, lightly beaten

100 g/4 oz/1 cup self-raising (self-rising) flour
30 ml/2 tbsp cocoa (unsweetened chocolate) powder

A pinch of salt
30 ml/2 tbsp cold milk
For the icing (frosting):
50 g/2 oz butter or margarine, softened
100 g/4 oz icing (confectioners') sugar, sifted
10 ml/2 tsp hot milk


To make the cakes, cream together the butter or margarine and sugar until pale and fluffy. Gradually mix in the eggs alternately with the flour, cocoa and salt, then add the milk so you have a soft mixture. Spoon into paper cake cakes (cupcake papers) or greased bun tins (patty pans) and bake in a preheated oven at 190/375F/gas mark 5 for 15-20 minutes until well risen and springy to the touch. Leave to cool. Slice off the tops of the cakes horizontally, then cut the tops in half vertically to make the butterfly wings.

To make the icing, beat the butter or margarine until soft, then beat in half the icing sugar. Beat in the milk, then the remaining sugar. Divide the icing mixture between the cakes, then press the `wings' into the tops of the cakes at an angle.

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