Butterfly Cakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Decorating this cake with cut-out butterfly wings, creates a sweet cake. Fill cakes with various sweet jams or lemon curd to make this a fruity treat.
Ingredients
- 1 stick butter
- 1 tsp. vanilla extract
- .67 c. superfine sugar
- 3 eggs
- 1 1/2 c. self-rising flour
- 1/4 c. milk
- 1/2 c. jam
- 1 1/4 heavy cream
Instructions
- Preheat oven to 350 degrees F/325 degrees F fan-forced. Line two 12-hole (2 tablespoons) deep mini muffin tins with paper cases.
- Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl on low speed with electric mixer until ingredients are just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and pale in color.
- Drop slightly rounded tablespoons of mixture into paper cases.
- Bake cakes about 20 minutes. Stand cakes in pans 5 minutes before turning, top-sides up, onto wire racks to cool.
- Using sharp, pointed vegetable knife, cut a circle from the top of each cake; cut circle in half to make two "wings". Fill cavities with jam and whipped cream; position wings on top of cakes.
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