Sunday, 21 August 2011

Butterfly cakes with crushed-berry cream... Oh my!

The perfect treat for a Sunday brunch...All hail Donna Hay's Simple Essentials Chocolate Cookbook.

Start with:
125g softened butter and 3/4 cup caster sugar in an electric mixer and beat until light and creamy (about 10mins).
Gradually add 2 eggs and continue beating.
Sift over 1 1/4 cups of self raising flour and 2 tablespoons cocoa powder and continue beating until combined.
Fold through 1/2 cup of milk and 100g melted milk chocolate.  
Spoon the mixture into 12x 1/2 cup capacity muffin tins lined with paper cases.  Bake for 20-25 mins or until cooked through.  Cool
For the crushed berry cream (yummo!), place 125g fresh raspberries in a bowl and lightly crush.  Fold through 300ml of double cream and 1 tablespoon icing sugar.  
Cut the tops off the cupcakes and fill with the berry cream.  Top with the lids.  Voila!  Seriously delicious and easy.

No comments:

Related Posts Plugin for WordPress, Blogger...