MINI BUTTERFLY CAKES

PREP + COOK TIME 45 MINUTES (+ COOLING & STANDING) MAKES 18

60g butter, softened

½ teaspoon vanilla extract

1/3 cup (75g) caster sugar

1 egg

¾ cup (110g) self-raising flour ¼ cup (60ml) milk

100g white chocolate Melts, melted purple food colouring

¼ cup (55g) white sugar

BUTTER CREAM

60g butter, softened ¾ cup (120g) icing sugar 1 tablespoon milk

DECORATIONS silver cachous

1 Preheat oven to 180°C/160°C fan; line 18 holes of two 12-hole mini (1-tablespoon/20ml) muffin pans with paper cases.

2 Beat butter, vanilla extract and caster sugar in small bowl with an electric mixer until light and fluffy. Beat in egg until combined. Stir in sifted flour and milk.

3 Drop level tablespoons of cake mixture into each case; bake for 12 minutes or until a skewer inserted into the centre comes out clean. Stand cakes for 5 minutes before turning, top-sides up, onto wire racks to cool. 4 Place chocolate in a small piping bag. Pipe butterfly wings, freehand, onto a sheet of baking paper; stand until chocolate sets.

5 Make butter cream.

6 Transfer half the butter cream to a small bowl; using colouring, tint butter cream pale purple. Spread half the cakes with each butter cream. 7 Combine the white sugar and colouring in a small plastic bag; rub together until sugar is coloured. Sprinkle coloured sugar over top of plain cakes.

8 Decorate purple cakes with chocolate wings and silver cachous, as pictured.

BUTTER CREAM

Beat butter in small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, milk, then add remaining icing sugar. Flavour and add colouring as required.