Butterfly Kisses

 November 11, 2013
Posted by hipcook

I have been using this very simple and easy cup cake mix for years. You can choose a number of different icings but today I wanted just some simple cream (no awful food colourings). 149 calories per serving.

 

INGREDIENTS

125 g butter

1/2 teaspoon vanilla extract

3/4 cup (165 g) caster sugar

3 eggs

2 cups (300 g) self-raising flour

1/4 cup milk

 

DIRECTIONS

I Preheat oven to l8O°C/ l6O°C fan-forced. Line two 12 hole patty tins with paper cases

2 Beat ingredients in medium bowl with electric mixer on low speed until ingredients are combined.  Increase speed to medium; beat about 5 minutes or until mixture is smooth and paler in colour.

5 Drop rounded tablespoons of mixture into each case; bake about 20 minutes,

Turn cakes, top-side up, onto wire racks to cool.

4 Whip cream, to a thick consistency without turning it into butter. With a sharp knife, scoop out a small circle in the top of the cake and cut the part you removed in half.

BUTTERFLY KISS EXAMPLE 1BUTTERFLY KISS EXAMPLE 2

 

5. Place a nice dollop of cream in the hole of the cake and put the part of the cake you removed back on top, sprinkle with icing sugar.

 

IF YOU WOULD LIKE TO ICE THE CAKES INSTEAD  THIS IS THE RECIPE FOR GLACE ICING

2 cups (320 g) icing sugar

2 teaspoons butter

2 tablespoons approximately hot water

Place sifted dicing sugar in small heatproof bowl; stir in butter and enough of the hot water to make a firm paste. Place over small saucepan of simmering water; stir until spreadable

 

VARIATIONS

CHOCOLATE AND ORANGE  – Stir in 1 teaspoon finely grated orange rind and 1/2 cup (95 g) dark choc bits at the end of step 2

BANANA & WHITE CHOC CHIP – Stir in 1/2 cup overripe mashed banana and 1/2 cup (95 g) white choc bites at the end of step 2

MOCHA – Blend 1 Tablespoon sifted cocoa powder with 1 Tablespoon strong black coffee, stir in at the end of step 2

 

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