Butterfly Cakes with Nutty Choc Topping

• 125g butter, softened
• 3/4 cup caster sugar
• 2 teaspoons vanilla
• 2 eggs
• 2/3 cup milk
• 2 cups self-raising flour
• 1/2 cup KRAFT* Peanut Spread Chocolate Flavour* spread

1. Beat butter and sugar until pale and fluffly.
2. Beat in vanilla and eggs, one at a time.
3. Gently fold in milk and flour, until well combined.
4. Spoon batter into 24 patty pans and bake at 180 degrees C for 12-15 minutes.
5. Allow to cool.
6. Cut out a circle from the top of each cake and cut in half to make butterfly wings.
7. Top each cake with a teaspoon of peanut spread, then position the wings on top.
8. Dust with icing sugar and serve.

butter, caster sugar, vanilla, eggs, milk, flour, chocolate flavour

Taken from www.kraftrecipes.com/recipes/butterfly-cakes-nutty-choc-topping-104062.aspx (may not work)