Butterfly Cakes

Ingredients for the cakes

• 
  110g (4oz) butter or margarine
• 110g (4oz) caster sugar
• 2 medium size eggs
• 75g (3oz) self-raising flour, sieved
• 2 – 3 drops Dr. Oetker Natural Vanilla Extract
• Dr. Oetker Baking Cases

For the icing

• 1 x 325g tub Dr. Oetker EasyIce Vanilla Butter Icing

Or

• 75g (3oz) unsalted butter
• 175g (6oz) icing sugar
• a few drops of Dr. Oetker Natural Vanilla Extract
• milk or warm water

To decorate

• sieved icing sugar

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4.  Place the Baking Cases into a cupcake tin.
2. Cream together the butter and sugar until light and fluffy.
3. Gradually beat in the eggs and the Natural Vanilla Extract, if the mixture starts to curdle, add a little flour.
4. Fold in the remaining flour with a metal spoon.
5. Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
6. Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.
7. Cut each circle in half and set aside.
8. Fill each cake with the EasyIce Vanilla Butter Icing.
9. Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.
10. Gradually sift and beat in the icing sugar.
11. Mix in Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable and use as above.
12. Place two half circles of cake on top to resemble butterfly wings.
13. Dust the top of each cake lightly with the sieved icing sugar.

Makes: approx. 16