Gluten Free Chocolate Butterfly Cakes

Cakes

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

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. When all the sugar has been added, scrape down the sides of the bowl and beat a final time.
5. Add the milk and vanilla and beat until smooth.

Decoration

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