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Choc-apple swirl butterfly cakes




Source of Recipe


Australian Table Magazine, July 2001






List of Ingredients



• 1 1/2 cups self raising flour
  
• 2 eggs
  
• 3/4 cup sugar
  
• 150g softened butter
  
• 3/4 cup milk
  
• 1 teaspoon of vanilla essence
  
• 1 apple, peeled and grated (reserve 1 tablespoon for filling)
  
• 1 tablespoon cocoa powder
  
• Filling:
  
• 1 tablespoon grated apple (reserved)
  
• 1/2 cup cream cheese
  






Instructions



1. Preheat oven to 180c and grease a muffin tin, or line with patty cases.
   
2. Place flour, eggs, sugar, butter, milk and vanilla in an electric mixer and beat on low speed until combined. Then turn on high for 2-3 mins until mixture becomes creamy. Remove half the mixture, and stir apple through the remaining half.
   
3. Beat the cocoa into other half of mixture.
   
4. Place a spoonful of each mixture into patty cases and make a swirl with a skewer. Bake for 20 minutes. Let sit in pan for 5 minutes then turn out onto a wire rack.
   
5. To make the filling, heat the reserved apple in some water and cook until soft. Cool, and beat into the cream cheese.
   
6. Once cakes are cooled, cut a shallow 'cone' out of the top of each one and cut this piece in half vertically. Place a spoonful of filling in the hole, and arrange the cut pieces on top like butterfly wings.