Clean Eating Raspberry Vanilla Butterfly Cakes

Clean Eating Raspberry Vanilla Butterfly Cakes

By The Kitchen Shed Published: July 24, 2014

• Yield: 6

This cake is yum, the jam just makes it even more special and it looks like a treat you would want to eat. I doesn't taste like cardboard, it tastes like cake, real cake and I think you are going to love it!

Ingredients

• 100 grams Wholewheat Self Raising Flour
• 40 grams Organic Unsalted Butter or Coconut Oil Melted then cooled slightly
• 2 Tablespoons Honey or maple syrup
• 1 teapoon Pure Vanilla Extract
• 2 Eggs
• 60 ml Milk of choice
• 2-4 Tablespoons Clean Raspberry Jam I used St Dalfours

Instructions

1. Preheat the oven to 160C and line a cupcake tray with 6 paper cupcake cases.
2. In a large bowl, whisk together the honey and melted butter until combined.
3. Whisk in the eggs one at a time and then add the vanilla and milk.
4. Sprinkle in the flour a little at a time and whisk until everything is combined.
5. Divide the mixture equally between the cupcake cases and place in the oven for 15 minutes.
6. After 15 minutes when the cakes are lightly browned, take them out and test them with a cake tester or toothpick. If it comes out clean they are done, if not pop the back into the oven for a few more minutes.
7. Once cooked and out of the oven, remove the cupcakes from the tray and allow to cool on a wire rack.
8. Once cooled, cut off the top of each of the cakes and spread over a heaped teaspoon of jam.
9. Halve the top of the cake that has been cut off and place back onto the cake as butterfly wings.
10. Serve and enjoy!

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