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Low Calorie Fruity Butterfly Cakes

Low Calorie Fruity Butterfly Cakes

Recipe Submitted By: bakingmad

Butterfly cakes are a favourite in most households. Not only are these Low Calorie Fruity Butterfly Cakes delicious but a brilliant way to get all the family eating extra fruits.
117 calories and 6% fat per serving

Preparation Time	10 minutes
Baking Time	15 minutes
Portions	Makes 6
Skill Level	Easy
Average Rating

Low Calorie Fruity Butterfly Cakes Ingredients

55 grams	low fat spread
55 grams	Half Spoon Granulated Sugar (Silver Spoon)
1	Happy Eggs
85 grams	Self Raising White Flour (Allinson Nature Friendly)
2 tbsp	unsweetened apple puree
	For the filling:
	Crème Fraîche
	Raspberries

This recipe uses

How to make Low Calorie Fruity Butterfly Cakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Sit 6 paper cases in to a muffin tin. Preheat the oven to 180°C, fan oven 160°C, 350°F, gas mark 4
Beat together the low fat spread and sugar until light and fluffy. Beat in the egg until combined. Fold in the flour and apple puree.
Spoon the batter into the cases and bake for 12 – 15 minutes. Remove the cakes from the tin and leave to cool on a wire rack. When cooled, use a sharp knife to slice off the top part of each cake. Fill the hole in the cake with crème fraiche and raspberries.
Cut the sliced off cake into two, and arrange in the cream.
To make the apple puree Peel, core, and thinly slice 500g eating apples and place the slices in a saucepan; toss with the lemon juice, to avoid browning.  Add about 50ml apple juice or water, and place the pan over a medium heat. Bring slowly to the boil, reduce the heat, cover, and simmer for about 20 minutes minutes, or until the apples are reduced to a pulp, stirring occasionally and breaking up with a wooden spoon.  Use any left over apple puree in yogurt or on breakfast cereal.

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