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Title: Butterfly Fairy Cakes - Victoria
Categories: Cake Dessert
Yield: 32 Servings
| CAKES | ||
| 1 1/2 | c | Unbleached all-purpose flour |
| 2 | ts | Baking powder |
| 2 | Eggs | |
| 1/2 | c | Unsalted butter softened |
| 3/4 | c | Superfine sugar |
| 2 | tb | Milk |
| FILLING | ||
| 1/2 | c | Unsalted butter |
| 1 1/2 | c | Confectioners'sugar |
| 1 | ts | Vanilla extract |
| Colored sugar crystals for garnish | ||
To make Cakes: Butter 32 mini-muffin C (1 3/4 inches in diameter) or line with tiny paper bake C. Preheat oven to 375' F. Sift together flour and baking powder. Set aside. In small bowl, whisk eggs well. Set aside. In small mixer bowl, cream 1/2 C butter at medium speed of electric mixer. Gradually add superfine sugar, beating until light and fluffy. Add beaten eggs, a little at a time, beating well after each addition. Fold in flour mixture. Stir in milk until stiff dropping consistency Spoon into muffin C , filling 3/4 full. Bake in upper third of oven at 375 F for 15 minutes unfit pick inserted in center comes out clean. Cool in pan set on rack. Remove from pan.
To make Filling: In food processor, process 1/2 C butter unfit creamy. With processor running, gradually add confectioners' sugar and vanilla, processing until blended.
To assemble: Cut 1/4-inch thick slice from top of each C cake. Spoon a dollop of filling on bottom of each cake. Cut each cake-top slice in half Dip cut sides of cake tops in colored sugar crystals. Replace top cake pieces sugared side up at an angle in cream filling, forming the butterfly's wings.
Victoria/June/94 Scanned & fixed by Di Pahl & Gary Groeller
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