butterfly cakes and old fashioned chocolate cupcakes with icecream frosting
butterfly cakes
(makes about 15 medium cakes. preheat oven to 190C)
for the cake:
2 eggs (approx 2oz each)
4oz caster sugar
4oz self raising flour
4oz olive oil spread
2 tbspn unsweetened cocoa (i use green & blacks)
1/2 tspn baking powder
for the icing:
4oz butter
8oz icing sugar
2 tbspn milk
1/2 tspn vanilla extract
1/4 vanilla bean
the best way to get the right weights is to first weigh your two eggs in their shells then match the quantities of the other ingredients to that of the eggs.
firstly cream together the butter and the sugar till the mix is pale cream and soft and fluffy. then beat in an egg at a time, making sure that the mixture is completely smooth before adding the second one. mix together the flour, cocoa and baking powder and sift into the creamed mixture a little at a time, folding in gently so as to incorporate more air into the mixture as you go.
once fully mixed, half fill 12-15 cupcake cases and bake in the middle of the oven for 12-15 minutes. the tops of the cakes should be slightly domed.
set aside on a cooling rack once cooked and allow to cool fully before continuing.
to make the icing, beat the butter till soft then beat in the sifted icing sugar a few spoonfuls at a time till incorporated. once all the sugar is done, add the vanilla pod seeds and then the milk and vanilla extract. beat the mixture well for a few minutes till it is light and creamy.
once the cakes are cooled, with a sharp knife, but a shallow disc out of the top of the cake. spoon in a teaspoon of the icing and spread out slightly till it almost covers the top of the cake. cut the disc of cake it two and push into the icing to make the wings of the butterfly. i like to stick in half a glace cherry cos you can never have too much sugar.
chocolate cupcakes with icecream frosting
(makes about 24 medium sized cupcakes. preheat oven to 180C)
for the cake:
4oz butter. unsalted and room temperature
7oz caster sugar
2 large eggs at room temperature
4oz self raising flour
1/2 tspn baking powder
1/4 tspn baking soda
pinch salt
4 tbspn unsweetened cocoa
1/2 cup milk
1 tspn vanilla extract
cream the butter with the huge pile of sugar you will have infront of you. as in the last recipe add the eggs one at a time, beating the mixture well until smooth each time.
mix the flour, baking powder, baking soda, salt and cocoa together in a seperate bowl. then in another bowl stir together the milk and vanilla extract.
sift in a third of the dry ingredients and fold the mixture lightly until combined. then half the milk mixture and continue this until you end up with the final part of the dry ingredients.
half fill the cupcake cases and bake in the oven for 20-25 minutes.
once cooked, leave to cool fully before covering with a liberal amount of the vanilla frosting already listed. make it whatever colour you like and top with whichever sort of ridiculous sprinkles or decorations you can get your hands on.
bingo.
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