Butterfly Cakes - James Martin Chef

Name: Butterfly Cakes - James Martin Chef
Ingredients: 250g butter, softened; 250g caster sugar; 5 eggs; 250g self-raising flour; Joy Spreads – Crunchy Pistachio, Crunchy Hazelnut Chocolate & Crunchy Coconut Spreads; Whipped cream; Raspberries; Icing sugar, to dust; Pre heat the oven to 180°C; Pop 12 muffin cases into a muffin tin; Cut each top off and slice in ½ to make the wings. To serve spoon the cream and spreads onto the top of the cakes sit the other sponge wings on top and decorate with berries and dust with icing sugar.

www.jamesmartinchef.co.uk

Fluffy sponge, whipped cream, and Joy Spreads in Crunchy Pistachio, Crunchy Hazelnut Chocolate, or Crunchy Coconut.

View Original

Share this recipe:

Ingredients

250g butter, softened
250g caster sugar
5 eggs
250g self-raising flour
Joy Spreads – Crunchy Pistachio, Crunchy Hazelnut Chocolate & Crunchy Coconut Spreads
Whipped cream
Raspberries
Icing sugar, to dust
Pre heat the oven to 180°C
Pop 12 muffin cases into a muffin tin
Cut each top off and slice in ½ to make the wings. To serve spoon the cream and spreads onto the top of the cakes sit the other sponge wings on top and decorate with berries and dust with icing sugar.