|
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 |
|
Method:
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°/375°F/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.
|
