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Mint Slice butterfly cakes
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Decadent Mint Slice butterfly cakes: Chocolate cake with mint buttercream, topped with Arnott's Mint Slice. Perfect for sharing!
Ingredients:
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 190g (1 1/4 cups) self-raising flour
  • 35g (1/3 cup) cocoa powder
  • 125ml (1/2 cup) milk
  • 200g pkt Arnott’s Mint Slice biscuits, halved
  • 50g dark chocolate, melted, to drizzle
  • 250g unsalted butter, at room temperature
  • 1 tsp peppermint essence
  • 450g (3 cups) icing sugar mixture, sifted
  • 60ml (1/4 cup) cold milk
  • Green food colouring, to tint
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced and line a 12-hole 80ml (⅓ cup) muffin pan with paper cases. 2. Sift the flour and cocoa into a bowl. 3. In a separate large bowl, use electric beaters to beat the butter and sugar until pale and creamy. 4. Add the eggs one at a time, beating well after each addition.
  • Gently incorporate the flour mixture and milk into the batter using a large metal spoon, alternating between batches until just combined. Transfer the batter into the prepared pans. Bake for 15 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely before moving on to the next step.
  • To make the mint buttercream, use electric beaters to whip together the butter and essence until smooth. Gradually mix in the icing sugar until creamy. Pour in the milk and beat until fully incorporated. Add green food coloring to achieve the desired tint.
  • Transfer the buttercream into a piping bag with a 1cm fluted nozzle and swirl onto cakes. Drizzle cakes with melted chocolate and garnish each with 2 Mint Slice biscuit halves, cut side up, resembling butterfly wings.

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