I know these are meant to be called ‘Butterfly Cakes’, but I call them ‘Chocolate Flutterby Cakes’. It is a name given to them by my youngest son, when we made them together once when he was about 5 years old, and he said, “These butterfly cakes will flutterby”, and I said yes my sweet, butterflies really do flutterby don’t they. So the name has stuck. Shakespeare made up his own words, so he can too 🙂
4oz caster sugar
3oz self raising flour
2 tbls cocoa powder
1 tsp baking powder
1 tbls milk
2 tbls margarine
4oz icing sugar
Preheat the oven to 180 degrees/gas 6. Place paper cake cases (I use silicone), on a tray.
Put all the cake ingredients into a bowl and beat for a few minutes. Spoon the mixture into each case up to half way.
Bake in the centre of the oven for 15 minutes until risen, then place on a wire rack to cool.
To make the icing. Beat slowly the margarine and icing sugar, until smooth. Please beat slowly or else you will end up looking like a snowman.
Once the cakes are cold, cut a slice from the top of each cake in a circular motion, a bit like scooping the top of a boiled egg, fill with buttercream, the cut the slice in half and place onto the top of the cake to resemble flutterby wings!
Bon appetit x