Photo of Baby chocolate butterfly cakes by WW

Baby chocolate butterfly cakes

2
2
2
SmartPoints® value per serving
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
24
Difficulty
Moderate
Good things come in small packages and these cakes are no exception. Don’t forget to lick the bowl!

Ingredients

white self-raising flour

1 cup(s), (150g)

cocoa powder

4 tbs

caster sugar

¼ cup(s)

buttermilk

½ cup(s), (125ml)

egg(s)

1 medium

reduced fat oil spread

60 g, melted

extra light cream cheese

100 g

icing sugar

2 tbs, plus extra to dust

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line two 12-hole (1½ tablespoon/30ml capacity) mini muffin tins with paper cases.
  2. 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).
  3. 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.
  4. 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.

Notes

Unfilled cakes suitable to freeze for up to 1 month.

Start eating better than ever!