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    Blackforest Butterfly Cakes

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    Blackforest Butterfly Cakes

    Makes: 12


    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.

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    5 stars