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Butterfly kisses

  • 2:00 Prep
  • 0:25 Cook
  • Makes 24


  • 2 x 340g packets golden buttercake cake mix (see note)
  • 2 tablespoons sugar pearl cachous
  • 2 tablespoons strawberry jam

Buttercream icing

  • 125g butter, softened
  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon milk
  • Icing sugar mixture, for dusting


  • 1
    Preheat oven to 180C/160C fan-forced. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
  • 2
    Prepare packet cakes following packet directions. Spoon 1/4 cup batter into each paper case. Bakie for 25 minutes or until cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • 3
    Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
  • 4
    Spoon icing into a piping bag fitted with a 1cm fluted nozzle. Pipe small rosettes over half of the cakes to cover. Sprinkle with cachous.
  • 5
    Using a small sharp knife, cut a 1.5cm deep round from centre of each remaining cake, 1cm in from edge of cakes (see Cooking class, below). Cut rounds in half to form butterfly wings. Pipe a little icing into cavity of each cake. Arrange ‘butterfly wings’ on icing. Spoon jam into a piping bag fitted with a 2mm plain nozzle. Pipe a small amount of jam next to icing. Dust with icing sugar. Arrange cakes on a cake stand. Serve.

Source: taste.com.au


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