BUTTERFLY CAKES

Makes approximately 2 dozen

         85g packet port wine jelly crystals (no artificial colours or flavours)

         1 cup boiling water

         1 quantity Basic Light Butter Cake batter

         ⅓ cup raspberry jam, approximately

         300ml cream whipped to firm peaks with 1 teaspoon icing sugar

         3 teaspoons sifted icing sugar, extra

Mix the jelly crystals with the boiling water and stir until dissolved. Place in the fridge to set.

Preheat the oven to 160°C. Line a 24 x ¼-cup muffin pan with baking cases. Prepare the Basic Light Butter Cake mixture. Place 3 teaspoons of the cake mixture in each muffin case.

Bake for approximately 12 minutes until golden or when a metal skewer inserted into the centre comes out clean. Remove from the oven, leave to stand in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Cut a slice from the top of each cake and cut each slice in half to form ‘wings’. Spread the base with a little raspberry jam, then pipe on a large rosette of the cream. Put the half slices in place to resemble butterfly wings and sift over the icing sugar. Place ½ teaspoon of the set jelly in the recess between the wings. Serve immediately or store in the fridge until serving time.

The cakes can be stored in the fridge for 2 days, filled. Any undecorated cakes will keep in an airtight container for 3 days or in the fridge for 5 days.

VARIATION

Make the jelly as above then cool but do not allow to set. Bake the cake batter as above. No need to use baking paper, just grease the pan or spray with cooking oil. Quickly roll each cake in the cooled jelly, then in desiccated coconut. Leave to set on wire racks, then split in half and fill with sweetened whipped cream and raspberry jam.