Blackforest Butterfly Cakes


150g golden caster sugar
150g butter, softened
125g Leckford Estate
Plain White Flour
25g cocoa powder
1 tbsp baking powder
3 medium eggs
1 tsp Dr. Oetker
Vanilla Extract
180g Dr. Oetker Easy Swirl Chocolate Flavour
Cupcake Icing
12 Cooks’ Ingredients
Glacé Cherries
Dr. Oetker Silver or Gold Shimmer Spray


1 Heat the oven to 180ºC, gas mark 4. Place the sugar, butter,
flour, cocoa powder, baking powder, eggs and vanilla extract
in a large bowl. Using an electric hand whisk, beat for 5 minutes
until light and fluffy.
2 Sit paper muffin cases in a 12-hole muffin tin and divide the mixture between them. Bake for 15–20 minutes until firm. Transfer to a wire rack and leave to cool.
3 With a small, serrated knife, carefully slice the top off each cake. Using the star nozzle, pipe a large swirl of chocolate flavour icing onto each cake. Cut each top in half and position the wings back in place. Sit a cherry in the centre of each cake then spray lightly with shimmer spray before serving.

Makes: 12

Nutritional Info

Typical values per serving:

Energy 1267.752kJ
Fat 17.1g
Saturated Fat 10.3g
Carbohydrate 33.8g
Sugars 25.1g
Salt 0.7g

per cake

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5 stars

Average user rating Based on 34 ratings