Chocolate Butterfly Cakes

• 1 cup SR flour
• 1/4 cup CADBURY Bournville* Cocoa
• 1 cup caster sugar
• 1/3 cup milk
• 125 g butter, melted
• few drops vanilla extract
• 2 eggs
• 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
• icing sugar, for dusting

1. SIFT the flour and cocoa in a large bowl.
2. Add sugar, milk, butter, vanilla and eggs and beat with an electric mixer for 2-3 minutes.
3. Spoon the mixture into 12 paper lined muffin cups.
4. BAKE in a moderate oven 180oC for 12-15 minutes or until cooked.
5. Cool on a wire rack.
6. CUT a shallow, inverted cone-shaped piece from the top of each cake.
7. Cut each piece in half to form wings.
8. Spoon PHILLY onto the top of each cake, replace the 2 wings, and dust with icing sugar.
9. Serve immediately.

flour, cadbury bournville, caster sugar, milk, butter, vanilla, eggs, philadelphia cream, icing sugar

Taken from www.kraftrecipes.com/recipes/chocolate-butterfly-cakes-125436.aspx (may not work)