Birthday Party Food

• Butterfly Cakes
• Chocolate Crackles
• Cheesy Star Biscuits
• Swirly Sandwiches
• Fruit Skewers
• Homemade Chicken Nuggets
• Easy-Peasy Flower Biscuits
• Stained Glass Window Sandwiches

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Butterfly Cakes

Ingredients:

Make the jelly the night before

• 1 packet raspberry jelly
• 200g unsalted butter, softened
• 2 cups caster sugar
• 4 eggs
• 1 tablespoon vanilla essence
• 3 cups self-raising flour
• 1 ¼ cups milk
• ½ cup thick or whipped cream
• 1 teaspoon icing sugar

Method:

1. Dissolve jelly in a jug with 300mL boiling water and then make up to 500mL with cold water. Leave to set overnight.
2. Preheat oven to 180°C. Place cupcake papers in two 12-hole muffin trays. In an electric mixer, beat butter for 2-3 minutes until pale in colour and creamy.
3. Add sugar one third at a time, beating well between each addition.
4. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined.
5. Sift flour and add half to butter mixture with half the milk, mix until just combined. Repeat with remaining flour and milk.
6. Spoon into cupcake papers (an ice cream scoop is perfect for this) and bake for about 15 minutes until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
7. Use a small knife to cut a circle from the top of each cake. Angle the knife toward the centre; you will end up with a cone shape. Slice each cone into 2 wings. Spoon some jelly and cream into each hole and press wings into cream. Dust with icing sugar.
8. Store in the fridge until serving.