Name: Chocolate butterfly cakes
Cook time: 30 min
Total time: 30 min
Ingredients: 125 gram butter, softened; 3/4 cup caster sugar; 2 eggs; 1 1/4 cup self-raising flour, sifted; 1/4 cup cocoa powder, sifted; 1/2 cup milk; 1/4 cup strawberry jam; whipped cream to decorate; icing sugar to dust; hundreds and thousands

Ingredients

125 gram butter, softened

3/4 cup caster sugar

2 eggs

1 1/4 cup self-raising flour, sifted

1/4 cup cocoa powder, sifted

1/2 cup milk

1/4 cup strawberry jam

whipped cream to decorate

icing sugar to dust

hundreds and thousands

Method

1.Heat oven to 180C. Line a 12-hole muffin pan with paper cases. With an electric mixer, beat butter and caster sugar in a bowl until pale and creamy. Beat in eggs one at a time.

2.Stir in flour and cocoa, alternating with milk. Divide mixture evenly between paper cases. Bake for 15 to 20 minutes. Remove to a wire rack to cool.

3.Have an adult help you cut shallow rounds from the top of each cake, using the point of a sharp knife. Cut the circles in half. Place jam in the hole in the top of each cake and cover with a spoonful of whipped cream.

4.Arrange half-circles of pastry into cream to look like butterfly wings. Dust each with icing sugar and sprinkle with hundreds and thousands.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%