Butterfly Cakes

Ingredients

• 125 g butter, softened
• 1 teaspoon vanilla essence
• 2/3 cup caster sugar
• 3 eggs
• 1 1/2 cups self raising flour
• 1/2 cup milk
• 250 g strawberries, sliced
• icing sugar, for dusting
• white chocolate cream
• white cooking chocolate
• 300 ml thickened cream (whipping cream)

Directions

1. 1

   Line 2 deep 12 hole muffin tins with paper patty cases.

2. 2

   Beat butter, essence, sugar, eggs and milk with electric beaters add flour and beat on low speed until just combined.

3. 3

   Beat on high speed 3 minutes until smooth and pale.

4. 4

   Divide among patty pans.

5. 5

   Bake in moderate oven (180C/350F) for 15 minutes.

6. 6

   Cool on wire rack.

7. 7

   WHITE CHOCOLATE CREAM.

8. 8

   Place chocolate and 1/4 cup cream in saucepan and stir until chocolate melts.

9. 9

   Cool to room temperature.

10. 10

    Beat remaining cream with electric mixer until soft peaks form.

11. 11

    Fold cooled melted chocolate into cream until combined.

12. 12

    using a sharp knife cut a circle from the top of each cake; cut circle in half to make two wings.

13. 13

    Fill hoes with with cream mixture.

14. 14

    Put wings on top of cakes; top with with srawberries, dust with icing sugar.

15. 15

    MAKE A PIG OF YOURSELF.