Chocolate butterfly cakes
( SERVES 12 )
- Heat oven to 180 deg . Line a 12-hole muffin pan with paper cases. With an electric mixer, beat butter and caster sugar in a bowl until pale and creamy. Beat in eggs one at a time.
- Stir in flour and cocoa, alternating with milk. Divide mixture evenly between paper cases. Bake for 15 to 20 minutes. Remove to a wire rack to cool.
- Have an adult help you cut shallow rounds from the top of each cake, using the point of a sharp knife. Cut the circles in half. Place jam in the hole in the top of each cake and cover with a spoonful of whipped cream.
- Arrange half-circles of pastry into cream to look like butterfly wings. Dust each with icing sugar and sprinkle with hundreds and thousands.