Milk Chocolate Butterfly Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Use a light touch when tapping the butter and sugar mixture into the flour.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Ensure the ingredients are well combined to avoid lumps in the batter.

3. 3

   In a large bowl, beat the butter and eggs together until light and fluffy.

   Tip: Don't overmix, as this can result in tough cakes.

4. 4

   Gradually add the dry ingredients to the butter mixture and mix until just combined.

   Tip: Be cautious not to overmix, as this can lead to dense cakes.

5. 5

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir the chocolate until smooth and glossy, then let cool slightly.

6. 6

   Add the milk to the butter mixture and mix until well combined.

   Tip: The batter should still be slightly lumpy at this stage.

7. 7

   Fold the melted chocolate into the batter until no white streaks remain.

   Tip: Work quickly to avoid incorporating too much air into the batter.

8. 8

   Divide the batter evenly among 8-10 butterfly-shaped cake molds.

   Tip: Tap out any air bubbles from the batter before filling the molds.

9. 9

   Bake for 18-20 minutes or until the edges are golden brown.

   Tip: Avoid overbaking, as this can result in dry cakes.

10. 10

    Allow the cakes to cool in the molds for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Use a spatula to carefully remove the cakes from the molds, as they may be fragile.