Name: Pink sparkling butterfly cakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 470g packet Green’s Moist Vanilla Cake Mix; 60g unsalted butter, chopped, at room temperature; 2 free-range eggs; ¹/3 cup pink moscato wine; ¹/3 cup milk; Rose pink food colouring; ¼ cup strawberry jam; Icing sugar mixture, for decorate; ICING; 75g unsalted butter, chopped, at room temperature; 1 tblsp pink moscato wine

Pink sparkling butterfly cakes

Wine and cake, need we say more?

Serves 12

Prep

25M

Cook

25M

Total

50M

Skip to Recipe

These are perfect for special occasions.

Ingredients

470g packet Green’s Moist Vanilla Cake Mix

60g unsalted butter, chopped, at room temperature

2 free-range eggs

¹/3 cup pink moscato wine

¹/3 cup milk

Rose pink food colouring

¼ cup strawberry jam

Icing sugar mixture, for decorate

ICING

75g unsalted butter, chopped, at room temperature

1 tblsp pink moscato wine

Method

Line a 12-hole muffin pan (¹/3-cup capacity) with large paper cases.

Place cake mix in a small bowl of an electric mixer. Reserve icing sachet. Add butter to cake mix with, eggs, moscato and milk. Beat on low speed until combined. Increase speed to medium to high. Beat for 2 minutes, or until thick and creamy. Tint with colouring. Divide mixture evenly among prepared pan holes (about ¼-cup in each).

Cook in moderately slow oven (160˚C) for about 25 minutes, or until cooked. Stand in pan for 10 minutes. Cool on a wire rack to cool.

Meanwhile, to make icing, beat butter in a small bowl of an electric mixer until light and fluffy. Gradually add contents of icing sachet, beating until well combined. Add the moscato and beat until smooth.

Cut a circle from top of each cake to make a deep cavity, leaving a 1cm border. Cut circles in half to form wings.

To assemble, fill holes with jam. Spoon icing on top. Position wings on cakes. Dust with sifted icing sugar.

That's Life