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How to make Coconut butterfly cakes

Yield = 12
Prep time: 1:00
Cook time: 0:25
Total time: 1:25

Ingredients

  • 150g butter
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 2 teaspoons coconut essence
  • 2 cups (300g) self-raising flour
  • 1/2 cup (45g) desiccated coconut
  • 1 cup (250ml) buttermilk
  • 250g cream cheese
  • 1 1/2 cups (230g) icing sugar
  • 1 tablespoon milk
  • sour worm jellies
  • marshmallows, sliced

Method

  • Step 1 Preheat oven to 180°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Beat butter and caster sugar until pale and creamy. Beat in eggs and coconut essence.
  • Step 2 Fold in self-raising flour, desiccated coconut and buttermilk. Spoon into cases - don't overfill. Bake for 20-25 minutes. Set aside to cool.
  • Step 3 Beat cream cheese and icing sugar until smooth. Beat in milk and coconut essence. Spread onto cakes. Place a sour worm jelly on top of each cake. Place sliced marshmallows on each side to make wings.