Butterly cakes

The other day, someone asked me if I felt like I was eating second best, because I don't eat meat, eggs or dairy. I said that I didn't feel like I was eating second best at all. I'm eating as healthy as I can as I am trying to stop my auto immune disease getting worse or gaining more complications.

Anywho, I don't think these cakes look or taste second best. You can cook them in small patty pan tins or as I did on this occasion, cook them in a muffin tin. This recipe made a dozen grown up sized cute butterfly cakes.

Hubby came home and inhaled two of these cakes and didn't think they were second best either...lol

Golden Vanilla Cupcakes

Mock cream

2/3 cup margarine (I used nuttelix)
1 1/2 cups icing sugar
half teaspoon vanilla essence
a little soy milk

Beat the margarine until soft. A half the icing sugar and the vanilla essence and beat until smooth. Add the remainder of the icing sugar and beat again. If it is to dry, add a little soy milk. If you add too much milk, just add more icing sugar. It's pretty much foolproof.

When cup cakes are completely cool, using a sharp knife, cut a shallow v shaped circle out of the top of each cake. Cut the small round pieces of cake in half to make two semi circles. Fill the hole in the cake with a heaped teaspoon of mock cream. Position the semi circles of cake on top of the icing to make 'wings'. Sprinkle liberally with icing sugar and place a small dollop of jam between the 'wings'.