BUTTERFLY CAKES WITH WHITE CHOC CREAM
SERVES 12 PREP 15 MINS COOK 20 MINS
Preheat oven to moderate, 180°C. Line a 12-hole 12- hole muffin pan with patty cases. In a large bowl, beat 125g softened unsalted butter and 2⁄3 cup caster sugar until creamy. Beat in 1 tsp vanilla. Add 2 eggs, beating well after each. Fold in 1 ¾ cup self-raising flour with 2⁄3 cup milk. Spoon into cases. Bake for 15-20 mins until cooked. Cool in pan for 5 mins. Transfer to a wire rack. WHITE CHOC CREAM In a bowl, using an electric mixer, beat 300ml thickened cream and 2 tsp vanilla. Stir through 100g grated white chocolate. Using a sharp knife, cut 4cm-wide shallow circle out of each cake. Cut tops in half. Spoon cream mixture into each recess. Top with sprinkles. Arrange cake tops to form wings. Dust with icing sugar.