Baby chocolate butterfly cakes
white self-raising flour
1 cup(s), (150g)
½ cup(s), (125ml)
reduced fat oil spread
60 g, melted
extra light cream cheese
2 tbs, plus extra to dust
- Preheat oven to 180°C or 160°C fan-forced. Line two 12-hole (1½ tablespoon/30ml capacity) mini muffin tins with paper cases.
- Sift flour and half the cocoa into a large mixing bowl. Stir in caster sugar. Whisk buttermilk, egg and spread in a medium bowl until combined. Add to flour mixture and stir until just combined (do not over-mix).
- Spoon mixture into prepared cases. Bake for 15–20 minutes or until cooked when tested with a skewer. Stand cakes in tins for 5 minutes before turning out onto a wire rack to cool.
- Using electric beaters, beat cream cheese in a medium bowl until smooth. Gradually add 2 tablespoons icing sugar and remaining cocoa and beat until smooth. Cut tops from cooled cakes and set aside. Top cakes with cream cheese mixture. Cut cake tops in half and position in cream cheese mixture to create butterfly wings. Serve dusted with icing sugar.