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Cupcake and Fairy Cake Recipes

Chocolate Butterfly Cupcakes

16 cupcakes
Intermediate
40
Are you looking for a simple recipe for baking with kids? These easy chocolate fairy cakes are sure to keep your little ones entertained!
Ingredients
Preparation
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
Dr. Oetker Chocolate Buttercream Style Icing
Prep:
40 min
1
Chocolate Butterfly Cupcakes

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

2

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.

3

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.

4

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.

5

Spoon the Chocolate Buttercream onto the hole in the cake. 

6

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

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