Celebrate International Chocolate Day on 13th September with these delightful Black Forest Butterfly Cakes.
Perfect mini-puddings for an autumnal racing picnic, they’re also a real teatime treat.
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
- 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.
- 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.
- 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.
Karen can usually be found glued to her computer or at the stables. Having edited several national magazines she co-founded Eclipse Magazine in 2008 after realising that many of her friends were nervous about going racing due to lack of information – what to wear, how to bet etc.
She absolutely loves her job (how many people can say that?!) and is truly grateful to all supporters of and contributors to Eclipse Magazine.
If you are reading this she would like to say THANK YOU! (And please spread the word about Eclipse…!!)