Butterfly Cakes.
Ingredients
1½ cups (6oz) self-rising flour
4oz superfine sugar
4oz soft margarine
2 large eggs
Pinch of salt
Butter Icing Ingredients
2oz confectioners’ (powdered) sugar
¼ stick (1oz) soft margarine or butter (at room temperature)
1 or 2 drops of vanilla extract
Cooking Instructions
Preheat the oven to 375°F, then line a muffin pan with paper
baking cups. Now put the flour, soft margarine, superfine sugar
and eggs into a large mixing bowl and beat until smooth.
Next divide the mixture between the baking cups - tap the pan lightly
to settle the mixture. Bake for 15 to 20 minutes or until the cakes
are golden and well risen.
Then transfer the cakes to a cooling rack.
When cool take a small sharp knife and cut a circle from the top
of each cake. Then carefully cut the circles in half to make ‘butterfly
wings’.
To make the butter icing beat the confectioners’ sugar and
the butter to a light cream. Then add the vanilla extract and mix
again.
Now fill the hollow of each cake with butter icing; then arrange
the half circles on top of this so that they look like a butterfly’s
wings.
Lightly sprinkle with sifted confectioners’ sugar.
|
