Butterfly Cakes

After a cake that is moist, light, fluffy and decadent? This is it!!!!!

• Ready In: 30 mins
• Serves: 24
• Yields: 24 cakes

Ingredients

• 125  g butter, softened
• 1  teaspoon vanilla essence
• 2⁄3 cup caster sugar
• 3  eggs
• 1 1⁄2 cups self raising flour
• 1⁄2 cup milk
• 250  g strawberries, sliced
•  icing sugar, for dusting

• white chocolate cream

• 1  cup  white cooking chocolate
• 300  ml  thickened cream (whipping cream)

Directions

1. Line 2 deep 12 hole muffin tins with paper patty cases.
2. Beat butter, essence, sugar, eggs and milk with electric beaters add flour and beat on low speed until just combined.
3. Beat on high speed 3 minutes until smooth and pale.
4. Divide among patty pans.
5. Bake in moderate oven (180C/350F) for 15 minutes.
6. Cool on wire rack.
7. WHITE CHOCOLATE CREAM.
8. Place chocolate and 1/4 cup cream in saucepan and stir until chocolate melts.
9. Cool to room temperature.
10. Beat remaining cream with electric mixer until soft peaks form.
11. Fold cooled melted chocolate into cream until combined.
12. using a sharp knife cut a circle from the top of each cake; cut circle in half to make two wings.
13. Fill hoes with with cream mixture.
14. Put wings on top of cakes; top with with srawberries, dust with icing sugar.
15. MAKE A PIG OF YOURSELF.