Cakes & Muffins
Chocolate Butterfly Cakes
No one could resist these deliciouly light little bites of chocolate and cream.
what you need
1 cup caster sugar
1 cup self raising flour
⅓ cup milk
125g butter, melted
Few drops vanilla
¼ cup, heaped, CADBURY Bournville Cocoa
250ml PHILADELPHIA Cream For Desserts
Icing sugar, for dusting
1. COMBINE the sugar, flour, milk, butter, vanilla, cocoa and eggs in an electric mixer bowl then beat for 2-3 minutes. Spoon the mixture into 12 paper lined muffin cups and bake in a moderate oven 180°C for 15-20 minutes or until cooked. Cool on a wire rack.
2. CUT a shallow, inverted cone-shaped piece from the top of each cake. Cut each piece in half to form wings. Spoon some PHILLY into the top of each cake, replace the 2 “wings” and dust with icing sugar. Serve immediately.