Valentine raspberry heart butterfly cakes

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I have just made these for my family. I have never tried colouring a sponge before – its surprisingly easy and very effective! These butterfly cakes are dairy, soya, and gluten free.

Pink Cakes

200g Caster sugar
200g DF margarine
3 eggs
100g plain flour
50g maize flour
50g ground almonds
3/4 tsp baking powder
1 tsp vanilla extract
1/2 tsp red food colouring
(if you need these to be gluten free swap out gf plain flour, maize flour and ground almonds fro 200g plain flour)
Makes about 10 muffin sized cakes

Raspberry buttercream

75g Trex
75g Df margarine
750g Icing sugar
1 tsp vanilla extract
10ml Rice milk
Handful of raspberries

To make cakes
Cream together sugar and margarine until light and fluffy
Add eggs gradually
Add vanilla extract and red food colouring.
Sieve together gf plain flour, ground almonds, baking powder and maize flour a few times to combine well.
Fold into sponge mix
Fill muffin cases 3/4 full and bake on 190C for about 20 mins.
Leave to cool

To make buttercream
Cream together trex, margarine and vanilla extract. Add 375g icing sugar and rice milk. Mix slowly gradually increasing speed until well mixed. Add rest of icing sugar and the raspberries.

To assemble the cakes cut the top of the cake off and pipe in a good helping of buttercream. If you are piping use an open star nozzle as I used a closed nozzle and all the raspberry seeds got stuck in the nozzle! Cut the top in half and place in cake in heart shape.

Finish with a raspberry and a dusting of icing sugar.

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About nomoomumvictoria

I am a Mum of two gorgeous, funny, busy and slightly fussy dairy and soya intolerant girls.
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