Traditional British Butterfly Cakes

These Traditional British Butterfly Cakes topped with Strawberry Champagne jam and French Chantilly makes it a delicious snack!

Prep Time 10

Bake / Cook Time 22

Total Time 32

Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet. Set aside.
Preheat oven to 350F/180C.

In a mixing bowl, cream the butter and sugar together, until light and fluffy for about 2 minutes on high. Add one egg at a time and beat for one minute after each addition. Combine the flour, baking powder, vanilla paste and salt.
Scoop the preparation into the wells of your Flexipan®.

Bake for 22 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 20min). It is ready when the toothpick inserted comes out clean.
Once your muffins are out of the oven, let them cool down for about 10min before demolding.

While your muffins are cooling down, prepare your Crème Chantilly. Place your mixing bowl, heavy whipping cream and whisk in the freezer 10 minutes prior using them. This will ensure the best results for your "Crème Chantilly".
Beat your Cream and Vanilla Paste on Medium high. Slowly add the sugar (a tablespoon at a time) beating after each addition until the sugar are incorporated. Continue beating until stiff peaks form. Fill your Pastry Bag with the star tip on. Set aside.
To assemble, demold your muffins, slice the top off and cut it into quarters. Make a small well into the base of your muffin. Scoop your Strawberry Champagne Jam. Arrange your sliced strawberries around. Then pipe your "Crème Chantilly". Gently place the wings on top of your Butterfly Cake. Enjoy & Bon Appétit!