Ingredients Jump to Instructions ↓

  1. 2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)

  2. 2 tablespoons sugar pearl cachous

  3. 2 tablespoons strawberry jam

  4. Buttercream icing

  5. 125g butter, softened

  6. 1 1/2 cups icing sugar mixture

  7. 1 tablespoon milk

  8. Icing sugar mixture, for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C/160°C fan-forced. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.

  2. Prepare packet cakes following packet directions, or homemade cakes (see related recipe). Spoon 1/4 cup batter into each paper case. Bakie for 25 minutes or until coo???ed through. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

  3. Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

  4. Spoon icing into a piping bag fitted with a 1cm fluted nozzle. Pipe small rosettes over half of the cakes to cover. Sprinkle with cachous.

  5. Using a small sharp knife, cut a 1.5cm deep round from centre of each remaining cake, 1cm in from edge of cakes (see Cooking class, below). Cut rounds in half to form butterfly wings. Pipe a little icing into cavity of each cake. Arrange 'butterfly wings' on icing. Spoon jam into a piping bag fitted with a 2mm plain nozzle. Pipe a small amount of jam next to icing. Dust with icing sugar. Arrange cakes on a cake stand. Serve.


Send feedback