These little chocolate morsels have kept my girls content for a good few hours today - School Holiday baking fun. They adore cutting circles and butterfly wings, whipping cream and dusting copious amounts of icing sugar... everywhere. Not to mention scoffing the whole batch with a few friends in record time. I’m just enjoying no rush out the door, no lunches to pack or uniforms to iron. I’m sure you are too!
What I’ve always liked about butterfly cakes is their dress up or dress down appeal. There aren’t many cakes (or outfits in a wardrobe) quite so understated. Perfect for afternoon tea in the backyard. Yet also ideal for a swish Wedding Cake dessert. How’s that for versatile. This one is inspired by Donna Hay from her Simple Essentials Chocolate book. Chocolate with a hit of Raspberry, always the perfect match.
Ingredients - 125 grams (4oz) butter, softened ❤ ¾ cup (165 grams/5 ¾ oz) caster sugar ❤ 2 free range eggs ❤ 1 ¼ cups (190 grams/6 ¾ oz) self raising flour ❤ 2 tablespoons cocoa powder ❤ ½ cup (125 ml/4 fl oz) milk ❤ 100 grams (3½ oz) milk chocolate, melted
Raspberry Cream - 125 grams (4oz) fresh or frozen raspberries ❤ 1 ¼ cups (300 ml/9½ fl oz) double cream ❤ 1 tablespoon icing sugar, sifted (Makes a dozen)
Method + Tips - Preheat oven to moderately slow 160°C (325°F).
Place butter and sugar in a medium size bowl and beat with an electric mixer for about 3 minutes - or until mixture is light in colour and creamy. Add eggs one at a time and beat in well. Sift over the flour and cocoa powder and beat until combined.
Melt chocolate on high in the microwave for 20 second bursts until smooth and glossy. Fold the milk and chocolate gently through using a large metal spoon.
Spoon the mixture into muffin tins lined with paper patty cases. These Easter pink & white ones are available at Wheel & Barrow. Bake for 25 minutes or until firm to touch in the centre. Cool on a wire rack.
To make Raspberry Cream, place the raspberries in a bowl and lightly crush with the back of a fork. Fold through the cream and icing sugar. Cut the tops of cakes and fill holes with the berry cream.
Top Tips: Wait until cakes are completely cold before using a fine pointed serrated knife to cut circles from cake tops. Cut about 1cm from edge and about 1 ½ cm down into patty cases. Fairy Cakes are traditionally topped with the whole cut-out circle once filled. Butterfly Cakes are topped with two semi-circular halves, placed at an angle to resemble butterfly wings. Piping filling inside the cuts is often easier and neater, especially if doing a big batch. Unfilled cakes freeze well. Cakes can be prepared a day ahead and filled next day for an occasion. Keep unfilled cakes in an airtight container. If making Vanilla Butterfly cakes, add 1 teaspoon of vanilla extract to this recipe and omit melted chocolate and cocoa. I use 3 eggs.
Other great fillings to use: Homemade Jam, Citrus Curd or Chocolate are all good. One cup of these is generally enough to fill one batch. Jam and Curd is lovely topped with whipped cream (300ml carton for one batch) and dusted with icing sugar.
For Chocolate filling - 85 grams/3oz butter, softened, 175 grams/6 oz icing sugar, 25 grams/1 oz plain chocolate, melted. No cream required, sweet enough, just fill, dust with icing sugar or cocoa if desired.
I hope you are enjoying MFK Easter Inspiration Week. Please let me know how your baking is going. I’ll be back tomorrow with a traditional Easter Biscuit over three centuries old. A little Easter favourite with coffee or tea that’s light and very more-ish. Until then, thanks for reading.
My favourite Butterfly Wedding + Forget cream or fancy garnish, just give em a beater on the side and watch their little faces light up!