Name: Butterfly Cakes
Yield: 2
Ingredients: 1 stick butter -; 1 tsp. vanilla extract -; c. superfine sugar -; 3 eggs -; 1 1/2 c. self-rising flour -; 1/4 c. milk -; 1/2 c. jam -; 1 1/4 heavy cream -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Butterfly Cakes

1. 1 stick butter -

2. 1 tsp. vanilla extract -

3. c. superfine sugar -

4. 3 eggs -

5. 1 1/2 c. self-rising flour -

6. 1/4 c. milk -

7. 1/2 c. jam -

8. 1 1/4 heavy cream -

How to cook deliciously - Butterfly Cakes

1. Stage

Preheat oven to 350 degrees F/325 degrees F fan-forced. Line two 12-hole (2 tablespoons) deep mini muffin tins with paper cases.

2. Stage

Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl on low speed with electric mixer until ingredients are just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and pale in color.

3. Stage

Drop slightly rounded tablespoons of mixture into paper cases.

4. Stage

Bake cakes about 20 minutes. Stand cakes in pans 5 minutes before turning, top-sides up, onto wire racks to cool.

5. Stage

Using sharp, pointed vegetable knife, cut a circle from the top of each cake; cut circle in half to make two "wings". Fill cavities with jam and whipped cream; position wings on top of cakes.