Strawberry meringue butterfly cakes
Ingredients • 200g butter, softened • 1 teaspoon vanilla extract • 1 cup caster sugar • 3 eggs • 2…
Ingredients
• 200g butter, softened
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1/3 cups self-raising flour, sifted
• 1/2 cup milk
• 1/2 cup strawberry jam
• 300ml thickened cream, whipped
• 1/2 x 100g packet vanilla petite meringues, crushed
• 125g strawberries, hulled, sliced
• Icing sugar mixture, to serve
Method
1. Preheat oven 180C/160C fan-forced. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
2. Using an electric mixer, beat butter, vanilla and sugar together until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flour and milk. Divide mixture evenly between paper cases.
3. Bake for 17 to 20 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pans for 2 minutes. Transfer to a wire rack to cool completely.
4. Using a small sharp knife, cut a circle 2cm-deep x 3cm wide from top of each cake. Cut circles in half. Spoon 1 teaspoon jam into each hole. Fold cream and meringue together. Spoon cream mixture over jam. Top with sliced strawberries. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.
