Ingredients
Butterfly Cakes
- 130 g raw sugar
- 25 g dark chocolate
- 130 g butter at room temperature
- 150g g Self Raising Flour
- 25 g cocoa
- 2 eggs
Lemon Buttercream
- 220 g raw sugar
- 1/2 Lemon, zest and juice
- 100 g butter at room temperature
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees c. Place 12 paper cases in muffin tins
Mill the sugar for 4 seconds on speed 9. Set aside
Grate Chocolate 5 - 10 seconds on speed 8
Melt for 2 minutes, 50 degrees C speed 2
Add all the remaining ingredients and mix for 30 seconds on speed 5
Spoon the batter into the cases
Bake for 20 mins
Remove from oven and allow to cool for 5 mins before placing on a cooling rack
Using a potato peeler take the zest off half a lemon.
Mill with the sugar for 20 seconds on speed 9
Add the lemon juice and butter and mix for 20 sec speed 5
Cut the top off each cake and cut each top in half. Spoon or pipe the icing over the cut surface of each cake and push the 2 cut cake pieces into the icing to form wings
Butterfly cakes
Lemon Buttercream
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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