Rhubarb and Coconut Butterfly Cakes

Cupcakes are cute, but butterfly cakes are cuter! Well, in my opinion...

Although I've used a rhubarb jam in these, feel free to branch out with any other berries or fruits, because I feel like coconut goes with pretty much anything. I've also chosen to use a box mix for these cupcakes, because after you fancy it up a little bit with coconut essence and some yoghurt, no one will be able to know (yoghurt makes cakes super moist and tender, which is a win-win). But again, if you have a cupcake batter recipe you love, don't hesitate to use that instead.

Recipe- Makes 12 cakes (or as many your box mix makes)

Ingredients

Cupcakes-

1 box of boxed cupcake mixed, batter made according to packet

1 tsp coconut essence

30g desiccated coconut (around 1/4 cup)

2 tbs Greek yoghurt

jar of rhubarb jam

shredded coconut, to sprinkle

icing sugar, to dust

Coconut chantilly cream

300ml cream

3 tbs icing sugar

1 tsp coconut essence

1 tsp vanilla essence

Preheat oven to 180°C, or 350°F. Line a 12 hole muffin tin with cupcake cases.

After preparing your cupcake batter, add the coconut essence, desiccated coconut and yoghurt, and whisk until just combined. Spoon into cases until 3/4 full, then bake for 25-20 minutes or until golden brown, and springy to touch. Leave to cool in tins for 5 minutes, then transfer to a wire rack to cool completely.

Meanwhile, place all ingredients for the chantilly cream in a mixing bowl, or the bowl of a stand mixer. By hand or using a stand mixer, whip cream until thick and a little less than stiff peaks.

After cupcakes are cool, use a serrated knife to cut the domed top off. Spoon a heaped tablespoon on top, then using the spoon, create a small dip in the middle of the cream. Spoon a teaspoon of jam into the dip. Take the domed top you cut off earlier, and cut it in half. Arrange them on top of the cake, so that they are sticking out at around a 45° angle.

Sprinkle with shredded coconut, then lightly dust icing sugar over the butterfly cakes. Serve, or keep in the fridge.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
​Medium	11	30 minutes	25-30