Ingredients
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MethodThis recipe makes 30 Butterfly cakes.
With an electric mixer or a wooden spoon, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating each in until well combined. Add sifted fl our, milk and vanilla and mix until smooth. Spoon mixture into patty tins lined with paper patty cases. Bake towards the top of the oven for about 15–17 minutes, or until golden brown. Remove cakes from patty tins and allow to cool. Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half and arrange these ‘butterfly wings’ on the cream. Sprinkle a handful of blueberries on and around each cake, then dust with icing sugar before serving. |