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Recipes

Easy Gluten Free Chocolate Butterfly Cakes

Makes 20 butterfly cakes

This recipe makes 20 cute butterfly cakes using FREEE Sponge Mix with added cocoa. If this number of cakes is more than you think you need, why not pop some of them into the freezer for another day.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE CAKES
  • 1 FREEE Sponge Mix
  • 25g cocoa
  • 3 eggs
  • 120ml oil
  • BUTTER CREAM TOPPING
  • 275g icing sugar
  • 125g butter, softened
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar, for decoration

Chocolate Cakes

  1. Pre-heat the oven.
  2. Place 20 paper fairy cake cases into 2 x 12-hole cake trays.
  3. Put the sponge mix into a mixing bowl.
  4. Sieve the cocoa into the mix and blend together well.
  5. Break the eggs into the bowl, add the oil and beat to a smooth and runny batter.
  6. Divide the mixture between the prepared paper fairy cake cases.
  7. Bake for 20-23 minutes until the sponge just springs back when touched.
  8. Transfer the cakes to a wire rack and leave to cool.

Butter Cream Topping

  1. Sieve the icing sugar into a bowl and set this to one side.
  2. Put the butter into another bowl and beat until very soft and smooth.
  3. Add the prepared icing sugar, a spoon at a time, beating well after each addition.
  4. Add the milk and vanilla extract and beat until smooth.
  5. Scrape down the sides of the bowl and beat a final time.

Butterfly Decoration

  1. Carefully slice the tops off all the cakes and lay the sponge circles on a chopping board.
  2. Cut each circle in half.
  3. Divide the prepared topping between the exposed cake tops.
  4. Press the flat sides of two sponge circle halves into the topping so the stand up and look like butterfly wings.
  5. Dust the sponge ‘wings’ with a little sieved icing sugar.

Equipment

2 x 12-hole cake trays, 2 x mixing bowls and 20 paper fairy cake cases

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-23 minutes

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Ingredients

Change Quantities:
  • CHOCOLATE CAKES
  • 1 FREEE Sponge Mix
  • 25g cocoa
  • 3 eggs
  • 120ml oil
  • BUTTER CREAM TOPPING
  • 275g icing sugar
  • 125g butter, softened
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar, for decoration

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