Arnold
Lara MChocolate Butterfly Cakes
November 19th 2007 11:40
Ingredients:
1 1/2 Cups self raising flour
1 Cups white sugar
½ Cup brown sugar
2 Eggs
¾ Cup cocoa
1 Tablespoon vanilla essence
1 Teaspoon nutmeg
1 Cup milk
50 Grams butter
For Decoration
500 mL pure cream
4 Tablespoons chocolate powder
1 Tinned cherries
Icing suar
Method:
Cream the butter and sugar in a large bowl until combined. Beat in the eggs and stir in the flour, gradually adding milk. Stir in the rest of the dry ingredients until thoroughly combined. The mixture should be very moist and sloppy, add more milk if necessary.
Line a baking tin with patty pans and fill each one with a few tablespoons of the mixture, allowing for it to rise. Place in a preheated oven at 150 degrees Celsius for 10-15 minutes or until firm. Remove from heat and allow to cool.
Slice the top off each cupcake and keep the piece, slicing it in half. Next whip the cream with an electric beater and add the chocolate powder until smooth. Fill each cupcake’s depression with the cream and use it to stick the extra pieces in as pictured. Place a single cherry in the centre of each set of 'wings' and dust with icing sugar. Perfect!
1 1/2 Cups self raising flour
1 Cups white sugar
½ Cup brown sugar
2 Eggs
¾ Cup cocoa
1 Tablespoon vanilla essence
1 Teaspoon nutmeg
1 Cup milk
50 Grams butter
For Decoration
500 mL pure cream
4 Tablespoons chocolate powder
1 Tinned cherries
Icing suar
Method:
Cream the butter and sugar in a large bowl until combined. Beat in the eggs and stir in the flour, gradually adding milk. Stir in the rest of the dry ingredients until thoroughly combined. The mixture should be very moist and sloppy, add more milk if necessary.
Line a baking tin with patty pans and fill each one with a few tablespoons of the mixture, allowing for it to rise. Place in a preheated oven at 150 degrees Celsius for 10-15 minutes or until firm. Remove from heat and allow to cool.
Slice the top off each cupcake and keep the piece, slicing it in half. Next whip the cream with an electric beater and add the chocolate powder until smooth. Fill each cupcake’s depression with the cream and use it to stick the extra pieces in as pictured. Place a single cherry in the centre of each set of 'wings' and dust with icing sugar. Perfect!
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