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Butterfly Cup Cakes #3

ingredients

makes 12
100 g (1/4 lb) 1/2 cup butter or margarine
100 g (1/4 lb) 1/2 cup fine sugar
2 medium-sized eggs, beaten
100 g (1/4 lb) 1 cup self-raising flour

For the Butttercream
50 g (2 oz) 1/4 cup butter, softened
100 g (1/4 lb) 1 cup icing (confectioners') sugar
few drops of red food colouring

method

1. Heat the oven to 190°C (375°F) gas mark 5. Cream the fat and sugar together until light and fluffy. Beat in the eggs, then sift in the flour and fold in.

2. Divide the mixture between 15 paper cases placed on a baking sheet or in deep bun-hole (muffin) pan. Bake for 15 minutes or until the cakes are golden brown. Cool on a wire rack.

3. To make the buttercream, cream the butter and gradually work in the sifted sugar. Beat in the food colouring.

4. Cut a thin slice from the top of each cake, then cut each slice in half. Put a generous swirl of buttercream on top of each cake and replace the two halves of each slice at an angle to represent butterfly wings. Pipe the remaining cream between the wings.

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