BUT­TER­FLY CAKES WITH WHITE CHOC CREAM

SERVES 12 PREP 15 MINS COOK 20 MINS

Woman’s Day (Australia) - - Food To Love -

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.

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