Butterfly Cakes
Fluffy sponge, whipped cream, and Joy Spreads in Crunchy Pistachio, Crunchy Hazelnut Chocolate, or Crunchy Coconut. Top with fresh raspberries and a dusting of icing sugar!
Ingredients
- 250g butter, softened
- 250g caster sugar
- 5 eggs
- 250g self-raising flour
To serve
- Joy Spreads – Crunchy Pistachio, Crunchy Hazelnut Chocolate & Crunchy Coconut Spreads
- Whipped cream
- Raspberries
- Icing sugar, to dust
Method
- Pre heat the oven to 180°C
- Pop 12 muffin cases into a muffin tin
- Beat the butter and sugar together until white add the eggs 1 at a time, fold in the flour. Divide between the cases level off loosely then drop onto the work surface to level off completely and bake for 15 to 18 minutes, cool.
- Cut each top off and slice in ½ to make the wings. To serve spoon the cream and spreads onto the top of the cakes sit the other sponge wings on top and decorate with berries and dust with icing sugar.
Ingredients
- 250g butter, softened
- 250g caster sugar
- 5 eggs
- 250g self-raising flour
To serve
- Joy Spreads – Crunchy Pistachio, Crunchy Hazelnut Chocolate & Crunchy Coconut Spreads
- Whipped cream
- Raspberries
- Icing sugar, to dust
Method
- Pre heat the oven to 180°C
- Pop 12 muffin cases into a muffin tin
- Beat the butter and sugar together until white add the eggs 1 at a time, fold in the flour. Divide between the cases level off loosely then drop onto the work surface to level off completely and bake for 15 to 18 minutes, cool.
- Cut each top off and slice in ½ to make the wings. To serve spoon the cream and spreads onto the top of the cakes sit the other sponge wings on top and decorate with berries and dust with icing sugar.
