Chocolate Butterfly Buns



Ingredients


200g soft margarine

200g caster sugar

4 eggs

150g self-raising flour

2 tsp baking powder

50g Cocoa Powder


Icing


4 tbsp Cocoa

3 tbsps hot water

350g butter. soft

700g icing sugar, sifted and extra for topping

You will probably have a bit left over but you can cover and place in the fridge until you make your next batch of cakes.


Method


Pre-heat oven to 200°C. Place about 18 muffin or bun cases in bun tins. Measure all the ingredients in a large bowl and beat well until mixture is blended and smooth. Spoon the mixture in the cases to half-fill. Bake for 15-20 mins.

To make the icing blend the cocoa and hot water and allow to cool slightly. Beat in the butter and icing sugar until well blended. Cut a slice from each cake and cut in half. Pipe or spoon the mixture in each centre and top with the cut halves. Dust the buns with icing sugar to finish.

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