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Butterfly Cakes
Miniature vanilla sponge cakes, with the tops sliced off and pressed back in at an angle to look like butterfly wings.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
easy
Cuisine
Australian
vegetarian
Ingredients
125gbutter, softened
1/2 cupcaster sugar
2eggs
1 cupself-raising flour
1/4 cupmilk
1 tspvanilla extract
1 cupthickened cream, whipped
strawberry jamfor filling
icing sugarto dust
Instructions
1
Beat butter and sugar. Beat in eggs, then fold in flour, milk and vanilla.
2
Spoon into 12 paper cases. Bake at 180°C for 12-15 minutes.
3
Cool. Cut a circle from each top. Halve each cut circle.
4
Fill cavity with a dot of jam and a spoon of whipped cream.
5
Place 2 halves back at an angle as wings. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
683
Protein
8.1g
Fat
49.8g
Carbs
52.1g
Fiber
0.9g
Sodium
250mg
Reviews
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