Celebrate International Chocolate Day on 13th September with these delightful Black Forest Butterfly Cakes.
Perfect mini-puddings for an autumnal racing picnic, they’re also a real teatime treat.
150g golden caster sugar
150g butter, softened
125g Leckford Estate Plain White Flour
25g cocoa powder
1 tbsp baking powder
3 medium eggs
1 tsp Dr. Oetker Vanilla Extract
180g Dr. Oetker Easy Swirl Chocolate Flavour Cupcake Icing
12 Cooks’ Ingredients Glacé Cherries
Dr. Oetker Silver or Gold Shimmer Spray
- Heat the oven to 180ºC, gas mark 4. Place the sugar, butter, flour, cocoa powder, baking powder, eggs and vanilla extract in a large bowl. Using an electric hand whisk, beat for 5 minutes until light and fluffy.
- Sit paper muffin cases in a 12-hole muffin tin and divide the mixture between them. Bake for 15–20 minutes until firm. Transfer to a wire rack and leave to cool.
- With a small, serrated knife, carefully slice the top off each cake. Using the star nozzle, pipe a large swirl of chocolate flavour icing onto each cake. Cut each top in half and position the wings back in place. Sit a cherry in the centre of each cake then spray lightly with shimmer spray before serving.