These cute white chocolate chip butterfly cakes with mascarpone and raspberry jam filling are really simple to make. The kids are going to love mixing all the ingredients together and getting involved in the kitchen. The white chocolate chips makes these cakes that little bit special. This recipe, from our mummy blogger Anneliese, shows you how to make it with your children.
- For the cakes:
- 100g self-raising flour
- 100g caster sugar
- 100g Stork margarine (or softened butter)
- 2 large eggs
- 1 tsp baking powder
- 1tbsp milk
- 100g white chocolate chips
- For the filling:
- 150g mascarpone
- 65g raspberry jam
- For the decoration:
- 50g white chocolate
- Lots of sprinkles
You will need 10 muffin sized paper cases and a 12 hole muffin tin. First of all you will need to preheat your oven, so set it to 200°C/400°F/Gas Mark 6.
Put your little helper to good use and ask if they could place a muffin case into each hole in your muffin tin.
This is an all in one recipe, so it really is just a case of weighing all your ingredients into the mixing bowl and giving it a good mix. Your child can help with the weighing and, if you are feeling brave, perhaps they could even go as far as cracking the eggs! Might be a good idea to crack the eggs into a separate bowl so you can easily retrieve any pieces of stray shell!
Once all the cake ingredients are in the bowl you can combine them with a wooden spoon or balloon whisk. My little boy hates my noisy electric hand held whisk and will back out of the room if he sees me reach for it. However, your little one might like using the whisk, so by all means help them to use it if you prefer.
When you are happy that the cake batter is smooth and well combined, spoon the mixture into the awaiting paper cases. This really is a great job for your helper. They can use a dessert spoon to do this job; be prepared to wipe down your worktops afterwards!
Now it is time for you to take over and place the muffin tray into the hot oven. Leave the cakes to cook for approximately 20 minutes, until the cakes are well risen and golden brown.
Once the cakes are cooked, take the muffin tray from the oven, take the cakes out of the tray and leave them to cool on a wire rack.
While the cakes are cooling you can get on with the filling – it’s so easy for children to make with very little assistance. Simply weight the mascarpone and jam into a bowl and mix to combine. It is a soft mixture, so don’t expect it to thicken up as much as buttercream.
When you are happy that the cakes are cold you can use a knife to cut out a circle from the top of each one. Cut each circle in half to make the ‘wings’. If your child is old enough to do this then pass the job their way – but might be a good idea to sick to a table knife!
Even a very young child can have the fun job of filling each cake hole with the pink creamy filling.
If you wish to add the decorative sprinkles to the wings, melt the white chocolate in a bowl and simply dip the top of each ‘wing’ in the chocolate then dip into some sprinkles. Top your cakes with the pretty wings and voila!
Top tip for making White chocolate chip butterfly cakes with mascarpone and raspberry jam filling
Swap the white chocolate chips for dark chocolate or milk instead