Marmalade butterfly cakes with creme fraiche

Babiche Martens

Ingredients

125 g	Butter
½ cup	White sugar
1 tsp	Vanilla extract
2	Eggs
1 cup	Self raising flour
1 Tbsp	Marmalade, plus extra for filling (Main)
¼ cup	Milk
1 pot	Creme fraiche, for filling
1 sprinkle	Icing sugar, to dust tops of cakes

Directions

1. Preheat oven to 180C. Cream butter with vanilla and sugar until pale. Add eggs one at a time, beating after each. Fold in flour and marmalade then stir in milk.
2. Place cases into patty tins and spoon in mixture. Bake for 10-15 minutes or until the cakes spring back when lightly touched. Remove from tin and cool.
3. Carefully slice the top off each cake with a sharp knife and set tops aside. Place a small spoonful of marmalade and creme fraiche on top of each cake, slice tops in half to make the wings and arrange on top. Dust with icing sugar.