Butterfly Cakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 125 g butter, softened
• 1 teaspoon vanilla essence
• 2/3 cup caster sugar
• 3 eggs
• 1 1/2 cups self raising flour
• 1/2 cup milk
• 250 g strawberries, sliced
• icing sugar, for dusting
• 1 cup cooking chocolate
• 300 ml thickened cream (whipping cream)

Recipe

• 1 line 2 deep 12 hole muffin tins with paper patty cases.
• 2 beat butter, essence, sugar, eggs and milk with electric beaters add flour and beat on low speed until just combined.
• 3 beat on high speed 3 minutes until smooth and pale.
• 4 divide among patty pans.
• 5 bake in moderate oven (180c/350f) for 15 minutes.
• 6 cool on wire rack.
• 7 chocolate cream.
• 8 place chocolate and 1/4 cup cream in saucepan and stir until chocolate melts.
• 9 cool to room temperature.
• 10 beat remaining cream with electric mixer until soft peaks form.
• 11 fold cooled melted chocolate into cream until combined.
• 12 using a sharp knife cut a circle from the top of each cake; cut circle in half to make two wings.
• 13 fill hoes with with cream mixture.
• 14 put wings on top of cakes; top with with srawberries, dust with icing sugar.
• 15 make a pig of yourself.