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Marble butterfly cakes
Marble butterfly cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Kids will adore these vibrant butterfly cupcakes.
Ingredients:
  • Melted reduced-fat dairy spread, to grease
  • 60ml (1/4 cup) reduced-fat milk
  • 1 x 140g container apple fruit puree
  • 4.40 gm vanilla essence
  • 250g (1 2/3 cups) self-raising flour, sifted
  • 2-3 drops pink liquid food colouring
  • 15.00 gm cocoa powder
  • 20.00 gm hot water
  • 65g (1/4 cup) light vanilla fruche
  • 90g (1/4 cup) raspberry fruit spread
  • Icing sugar, to dust
Instructions:
  • Preheat oven to 180C. Grease twelve 80ml (1/3-cup) muffin pans with melted dairy spread.
  • In a medium bowl, combine sugar, egg, milk, apple puree, and vanilla using a wire balloon whisk until well mixed. Sift in the flour over the mixture, then gently fold it in with a large metal spoon until fully combined.
  • Separate the cake batter into 3 bowls. Mix pink liquid food colouring into one bowl until evenly combined. In a separate small bowl, mix cocoa powder and hot water, then add to another bowl of batter and stir until fully incorporated.
  • Spoon the 3 mixtures into pans in alternating layers and swirl them together with a skewer for a marble effect. Bake in a preheated oven for 15-20 minutes until a skewer comes out clean. Let it cool on a wire rack for 30 minutes until at room temperature.
  • With a small sharp knife, slice off the top of each cake to create a 1.5cm-thick disc, ensuring a 1.5cm-wide border. Divide the discs in half to form 2 semicircles.
  • Spoon Fruche in the center of each cake, followed by fruit spread. Create "wings" by arranging the semicircles in the filling. Dust with icing sugar and serve right away.

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