Chocolate Butterfly Cupcakes

Are you looking for a simple recipe for baking with kids? These easy chocolate fairy cakes are sure to keep your little ones entertained!

16 cupcakes

Medium 40 Minutes

Ingredients

For the recipe Chocolate Butterfly Cupcakes

For the Cakes:

110 g	Unsalted butter or Margarine (4 oz)
100 g	Caster Sugar (4 oz)
75 g	Self-Raising Flour (3 oz) Sieved
1	Dr. Oetker Fine Dark Cocoa Powder 1 sachet / 25g
16	Dr. Oetker Muffin Cases
2	Medium Eggs

For the Decoration:

400 g

Dr. Oetker Chocolate Buttercream Style Icing

preparation

Preparation

Chocolate Butterfly Cupcakes

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a muffin tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.

Fold in the remaining flour and the cocoa powder with a metal spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Cut each circle in half and set aside.

Spoon the Chocolate Buttercream onto the hole in the cake.

Place the two halves of cake on top to resemble butterfly wings. Dust the top of each cake lightly with the sieved icing sugar.

Nutritional Information for the recipe Chocolate Butterfly Cupcakes

	Per Serving	Per 100 g / ml
Energy	846 kJ 202 kcal	1629 kJ 389 kcal
Fat	10.92 g	21.00 g
Carbohydrate	23.49 g	45.17 g
Protein	2.07 g	3.98 g

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