BERRY BUTTERFLY CAKES
1 3/4 cups self-raising flour, sifted
3/4 cup caster sugar
2 free-range eggs
120g butter, melted
1/2 cup full cream milk
1 tbsp vanilla extract
300ml thickened cream
1 tbsp vanilla bean paste
1 tbsp icing sugar [plus extra for serving]
1/2 cup raspberry or blackberry jam
2 cups fresh berries, sliced
Preheat oven to 180*C. Line a 12-hole muffin tray with paper cases. In a large bowl, mix together flour and caster sugar. Add eggs, butter, milk and vanilla. Whisk until smooth. Spoon cake batter into prepared tray. Bake in the oven for 15-20 minutes, or until cooked through and lightly golden. Remove from oven and allow to cool.
Make Chantilly cream by whipping cream, vanilla bean paste and icing sugar to soft peaks. Transfer to a piping bag.
To construct butterfly cakes, remove the top of each cake using a serrated knife. Cut top piece in half to create ‘wings.’ Remove a small amount from the centre of each cake. Fill with a teaspoon of jam. Pipe Chantilly cream on top and secure wings in place. Finish with a dusting of icing sugar and slices of fresh berries in the centre. Serve immediately, or keep chilled.