2 x 12-hole muffin or tart trays, 3 x mixing bowls and 20 paper fairy cake cases

Chocolate Cakes
1 FREEE Sponge Mix
25g cocoa
3 eggs
120ml oil

Buttercream Topping
275g icing sugar
125g butter, softened
1 tbsp milk
1 tsp vanilla extract
1 tbsp icing sugar, for decoration

180°C, Fan 160°C, 350°F, Gas 4

Chocolate Cakes

1. Pre-heat the oven.
2. Stand 20 paper fairy cake cases in the holes of the muffin or tart trays.
3. Put the sponge mix into a mixing bowl.
4. Sieve the cocoa into the mix and blend together well.
5. Break the eggs into the bowl, add the oil and beat to a smooth and runny batter.
6. Divide the mixture between the prepared fairy cake cases.
7. Bake for 20-23 minutes until the sponge just springs back when touched.
8. Transfer the cakes to a wire rack and leave to cool.

Buttercream Topping

1. Sieve the icing sugar into a bowl and set this to one side.
2. Put the butter into another bowl and beat until very soft and smooth.
3. Add the prepared icing sugar, a spoon at a time, beating well after each addition.
4. Add the milk and vanilla extract and beat until smooth.
5. Scrape down the sides of the bowl and beat a final time.

Butterfly Decoration

1. Carefully slice the tops off all the cakes and lay the sponge circles on a chopping board.
2. Cut each circle in half.
3. Divide the prepared topping between the exposed cake tops.
4. Press the flat sides of two sponge circle halves into the topping so the stand up and look like butterfly wings.
5. Dust the sponge ‘wings’ with a little sieved icing sugar.