Chocolate Butterflies Recipe |
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You will need..... 2 oz. self-raising flour, sieved pinch salt 1 dessertspoon cocoa 1 oz. butter or margarine 2 oz. castor sugar Preparation Time 1 egg, lightly beaten 20 minutes 1 tablespoons milk few drops vanilla essence
Cooking Time For the filling:
20 minutes
1 1/2 butter or margarine
4 oz. icing sugar, sieved
Oven setting
2 teaspoons very hot milk
375ºF; Gas Mark 5 few
drops vanilla essence Cream fat
until soft, add sugar, then beat until light and fluffy. Add egg with a
tablespoon of flour, stir, then beat. Beat in milk, essence and a
little more flour. Add cocoa and stir in rest of flour. Half fill 10
baking cases or well greased bun tins and smooth the surface. Bake in a
moderate oven for 15-20 minutes. Turn out and cool on wire tray; if bun
tins have been used, remove the cakes before cooling. For the
filling, cream fat until soft, add half the sugar and beat very
thoroughly. Add the milk, the rest of the sugar and essence, beat until
smooth. When the
cakes are cold, cut a round off the top of each. Put a spoonful of
filling on each cake, or fill centre with piped rosettes. Cut tops in
half and place on the filling, rounded edges outwards (see Quick Tip
below).
Quick Tip
To
make butterfly wings: using a sharp knife cut a small round off the top
of each cake and cut in half. Fill in the centre. Place the two halves
on the filling with rounded edges upwards and at an angle, so as to
give the appearance of wings.
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