Chocolate Butterfly Cupcakes

To make a batch of a dozen you will need the following ;

INGREDIENTS

4oz/115g unsalted butter or baking margarine, softened

4oz/115g golden caster sugar

8oz/225g self-raising flour, sieved

2 eggs, beaten

2 tbsp cocoa powder

2 tbsp milk

Filling

3oz/85g unsalted butter, softened

6oz/165g icing sugar

1 tbsp cocoa powder

METHOD

Preheat the oven to 180C, 350F.

Line a muffin tin with 12 paper bun cases.

Cream together the butter and sugar in a large mixing bowl until the mixture is soft and fluffy.

Sieve the flour and cocoa powder.

Beat the eggs.

Gradually add the flour and cocoa alternating with the egg and beating well.

Beat in the milk.

Using a tablespoon divide the mixture equally between the bun cases.

Bake in the centre of the preheated oven for about 15 minutes until firm to the touch.

Remove from the oven and transfer to a cooling rack.

Cream together the butter for the filling with the icing sugar and cocoa powder.

Carefully cut a circle from the top of each bun and slice in half.

Fill the hole with the buttercream and place the 2 slices into it to resemble butterfly wings.

Repeat for all the other buns.

Dust with icing sugar if you like.

You now have a dozen delicious cakes!

Serve or store in an airtight container.

Have you tried this recipe? If so, I would love to hear about it!

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