PINK SPARKLING BUTTERFLY CAKES

MAKES 12 PREP 25 MINS COOK 25 MINS

• 470g packet Green’s Moist Vanilla Cake Mix

• 60g unsalted butter, chopped, at room temperature

• 2 free-range eggs

• ¹/3 cup pink moscato wine

• ¹/3 cup milk

• Rose pink food colouring

• ¼ cup strawberry jam

• Icing sugar mixture, for decorate

ICING

• 75g unsalted butter, chopped, at room temperature

• 1 tblsp pink moscato wine

1 Line a 12-hole muffin pan (¹/ 3- cup capacity) with large paper cases.

2 Place cake mix in a small bowl of an electric mixer. Reserve icing sachet. Add butter to cake mix with, eggs, moscato and milk. Beat on low speed until combined. Increase speed to medium to high. Beat for 2 minutes, or until thick and creamy. Tint with colouring. Divide mixture evenly among prepared pan holes (about ¼-cup in each).

3 Cook in moderately slow oven (160˚C) for about 25 minutes, or until cooked. Stand in pan for 10 minutes. Cool on a wire rack to cool.

4 Meanwhile, to make icing, beat butter in a small bowl of an electric mixer until light and fluffy. Gradually add contents of icing sachet, beating until well combined. Add the moscato and beat until smooth.

5 Cut a circle from top of each cake to make a deep cavity, leaving a 1cm border. Cut circles in half to form wings.

6 To assemble, fill holes with jam. Spoon icing on top. Position wings on cakes. Dust with sifted icing sugar.