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Marmalade butterfly cakes with creme fraiche

Name: Marmalade butterfly cakes with creme fraiche
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 125 g Butter; ½ cup White sugar; 1 tsp Vanilla extract; 2 Eggs; 1 cup Self raising flour; 1 Tbsp Marmalade, plus extra for filling (Main); ¼ cup Milk; 1 pot Creme fraiche, for filling; 1 sprinkle Icing sugar, to dust tops of cakes

15 min

makes 12

Babiche Martens

Amanda Laird

Food writer

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125 g	Butter
½ cup	White sugar
1 tsp	Vanilla extract
2	Eggs
1 cup	Self raising flour
1 Tbsp	Marmalade, plus extra for filling (Main)
¼ cup	Milk
1 pot	Creme fraiche, for filling
1 sprinkle	Icing sugar, to dust tops of cakes

Preheat oven to 180C. Cream butter with vanilla and sugar until pale. Add eggs one at a time, beating after each. Fold in flour and marmalade then stir in milk.
Place cases into patty tins and spoon in mixture. Bake for 10-15 minutes or until the cakes spring back when lightly touched. Remove from tin and cool.
Carefully slice the top off each cake with a sharp knife and set tops aside. Place a small spoonful of marmalade and creme fraiche on top of each cake, slice tops in half to make the wings and arrange on top. Dust with icing sugar.