How to make Chocolate Butterfly Cakes
If you want to make something super tasty but quick to do, try these awesome chocolate butterfly cakes . The trouble is though they won’t last long, well they don’t in our household! Kids will especially love these.
I try and get organic ingredients for my chocolate butterfly cakes when I can, so mainly the flour and cocoa powder which you can get easily online.
Get organic flour here
Purchase organic cocoa powder here. I even put a scoop in our ground coffee craftiere. It makes it really tasty.
CHOCOLATE BUTTERFLY CAKES
INGREDIENTS
- 200g soft margarine
- 200g caster sugar
- 4 eggs
- 150g self-raising flour
- 2 tsp baking powder
- 50g Cocoa Powder
ICING
- 4 tbsps Cocoa
- 3 tbsps hot water
- 350g butter. soft
- 700g icing sugar, sifted, and extra for topping.
- You will have a bit leftover but you can cover and place it in the fridge until you make your next batch of cakes.
METHOD
Pre-heat oven to 180°C Fan
Place about 18 muffin or bun cases in your bun tins. Measure all the ingredients in a large bowl and beat well until the mixture is blended and smooth. Spoon the mixture in the cases to half-fill.
Bake for 15-20 mins.
To make the icing blend the cocoa and hot water and allow to cool slightly. Beat in the butter and icing sugar until well blended.
Cut a round slice from the top of each cake and cut it in half. Pipe or spoon the mixture in each centre and top with the cut halves. Dust the buns with icing sugar to finish.