Best 3 Mary Berry Chocolate Butterfly Cakes Recipes
Indulge in the delectable delight of Mary Berry's Chocolate Butterfly Cakes, an exquisite symphony of flavors and textures that will tantalize your taste buds. These charming cakes, adorned with vibrant butterfly decorations, are a feast for both the eyes and the palate. With three tempting variations to choose from, including a classic chocolate cake, a decadent chocolate orange cake, and a delightful gluten-free chocolate cake, there's a perfect option for every palate. Each recipe is meticulously crafted with Mary Berry's signature attention to detail, ensuring a truly extraordinary baking experience.
Let's cook with our recipes!
CHOCOLATE FAIRY CAKES - A RECIPE BY MARY BERRY
A simple recipe for chocolate fairy cakes from Mary Berry's Complete Cookbook. Decorate them with a simple swirl of icing, Maltesers, edible flowers, chunks of your favourite chocolate bar.
Provided by Mary Berry
Yield Makes 24
Number Of Ingredients 12
Steps:
- Line two 12-hole muffin tines with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water, and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat well with a wooden spoon).
- Divide the mixture equally among the 24 paper cases. Bake in a preheated oven at 200˚C for about 10 minutes until well risen and springy to the touch. Cook in the cases on a wire rack.
- Make the icing. Melt the butter, then pour it into a bowl. Sift in the cocoa powder and stir to mix. Stir in the milk and then sift in the icing sugar a little at a time to make a glossy, spreadable icing. Spread the icing over the cakes and leave to set before serving.
BUTTERFLY CAKES
Mary Berry's recipe for traditional butterfly cakes is so easy to follow. Combining light sponge with creamy butter icing, they are a perfect tea-time treat.
Provided by Mary Berry
Categories Afternoon Tea, Snack
Number Of Ingredients 0
Steps:
- Preheat the oven to 200°C/Fan 180°C/gas 6. Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake. Measure all the cake ingredients into a large bowl and beat well for 2-3 minutes until the mixture is well blended and smooth. Fill each paper case with the mixture. Bake for 15-20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack. To make the icing, beat the butter and icing sugar together until well blended. Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.
CHOCOLATE FAIRY CAKES
Conjure smiles from family and friends with easy chocolate fairy cakes - they have a lovely light sponge and buttery icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until combined.
- Add the flour, cocoa powder and baking powder to the bowl and mix to make a smooth batter. Fold the milk through to loosen. Divide the mixture between the cases using a spoon. Bake for 20 mins, or until a cocktail stick poked into the centre of one of the cakes in the middle row comes out clean. Leave to cool in the tin for 5-10 mins, then transfer to a wire rack to cool completely
- While the cakes are cooling, make the icing. Beat together the butter, icing sugar and cocoa powder in a bowl for 5-10 mins, until you have a smooth, creamy consistency. Add the milk to loosen if needed. Pipe or spread on top of the cooled cupcakes.
Nutrition Facts : Calories 255 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use high-quality ingredients: The better the quality of your ingredients, the better your cakes will taste. Look for fresh, organic ingredients whenever possible.
- Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Baking is a science, and even small changes can affect the outcome of your cakes.
- Don't overmix the batter: Overmixing can make your cakes tough and dry. Mix just until the ingredients are combined.
- Bake the cakes at the right temperature: The temperature of your oven can greatly affect the texture and flavor of your cakes. Make sure to preheat your oven to the correct temperature before baking.
- Don't overbake the cakes: Overbaking can make your cakes dry and crumbly. Check the cakes a few minutes before the recommended baking time to make sure they're done.
- Let the cakes cool completely before frosting them: This will help the frosting set properly and prevent it from melting.
Conclusion:
Mary Berry's chocolate butterfly cakes are a delicious and beautiful treat that are perfect for any occasion. With a moist chocolate sponge, creamy chocolate ganache, and delicate butterfly decorations, these cakes are sure to impress your friends and family. So next time you're looking for a special dessert, give Mary Berry's chocolate butterfly cakes a try. You won't be disappointed!
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