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Butterfly cakes
serves 4–6
ingredients
100g/4oz butter, softened
150g/5oz caster sugar
175g/6oz self-raising flour, sifted
125ml/4fl oz milk
2 teaspoons vanilla essence
2 eggs
125ml/4fl oz double cream,
whipped to soft peaks
100g/4oz strawberry jam
icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole shallow
muffin tin with paper cases.
• Put the butter, sugar, flour, milk, vanilla essence and eggs in a bowl, and
beat with an electric mixer on a low speed for 2 minutes or until well
mixed. Increase the speed and beat for another 2 minutes or until
smooth and pale.
• Divide the mixture evenly among the cases, and bake for 20 minutes or
until cooked and golden. Transfer to a wire rack to cool completely.
• Using a small sharp knife, cut shallow round ‘lids’ from the top of each
cake. Cut these in half, keeping in pairs. Spoon about 1⁄2 tablespoon
cream into the hole in the top of each cake, then top with a teaspoon of
jam. Position two halves of the cake tops in the jam to resemble butterfly
wings. Dust the cakes with icing sugar before serving.
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