Strawberry Butterfly Cakes

INGREDIENTS

Sponge:
180g Softened margarine
180g Castor sugar in GRINDER
3 Eggs beaten with BEATER
180g Self raising flour
10ml Baking powder
2ml Vanilla essence
Topping:
Whipped cream
Strawberry jam
Icing sugar to drench

METHOD

In a large bowl, combine all ingredients for
sponge. Beat with
MINCER BLADE until mixture is smooth and
well blended.
Spoon mixture into lightly greased paper
cases. Place in a
muffin pan. Bake at 180’C for 20-25minutes
or until sponge is
well risen and top springs back when pressed
with finger. Allow
to cool in cases on wire rack. Using a sharp
knife, cut a 3cm
diameter round from the centre of each cup
cake, set aside.
TOPPING:
Using a star nozzle, pipe cream into cavity
to form a rosette.
Place a teaspoon of jam into centre of
cream. Cut each sponge
circle in half. Gently press two halves into
cream to form wings.
Drench with sugar before serving.

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