Thursday 24 April 2014

Butterfly Cakes




Butterfly Cup Cakes

Ingredients

  • - 3 Eggs
  • - 160g of Caster Sugar
  • - 80ml of Milk
  • - 125g of Butter
  • - 1 1/2 Cups of Self Raising Flour
  • - Vanilla 
  • - Thickened Cream
  • - Srawberry Jam


Method

  • Preheat oven to 180.
  • Prepare a 12 muffin hole tray with paper cases.
  • Beat butter & sugar.
  • Add vanilla eggs and beat well.
  • Then add the self raising flour and milk.
  • Mix one minute.
  • Fill the muffin holes equally and bake for 20-30 minutes.
  • After cooling several hours cut a large circle from the top using a sharp pointed knife.
  • Fill with butter and whipped cream.
  • Cut the top in to two equal pieces and put it on the cream as feathers of a butterfly.

No comments:

Post a Comment