MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Butterfly Cakes
 Categories: Cakes, Snacks
      Yield: 12 Cupcakes

   100 g  Butter (4 oz); softened
   100 g  Caster sugar (4 oz)
     2 lg Eggs
   100 g  Self-raising flour (4 oz)
     1 ts Baking powder; level

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   175 g  Butter (6 oz); softened
   350 g  Icing sugar (12 oz); sifted,
          - plus extra for dusting

  Get 12-hole bun tin and a piping kit.

  Set the oven @ 200°C/400°F (Fan 175°C/350°F/gas 6).

  Place fairy cake cases into a 12-hole bun tin, so that the cakes
  keep a good even shape as they bake.

  Measure all the cake ingredients into a large bowl and beat well
  for 2 to 3 minutes until the mixture is well blended and smooth.

  Fill each paper case with the mixture.

  Bake for 15 to 20 minutes or until the cakes are well risen and
  golden brown. Lift the paper cases out of the bun tin and cool the
  cakes on a wire rack.

  To make the icing, beat the butter and icing sugar together until
  well blended.

  Cut a slice from the top of each cake and cut this slice in half.
  Pipe a swirl of butter cream into the centre of each cake and place
  the half slices of cake on top to resemble butterfly wings.

  Dust the cakes with icing sugar to finish.

  Recipe by My Kitchen Table: 100 Cakes and Bakes by Mary Berry

  Recipe FROM: https://thehappyfoodie.co.uk

  Uncle Dirty Dave's Archives

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