This week, I reinvented the same basic cupcake mix that I used in my Peach Cupcakes and put a new twist on them. The end result is simple to create but is definitely a crowd pleaser! On first glance they appear to be average butterfly cakes, however when they're bitten into there is a marble effect of chocolate cake and vanilla-almond cake, with a chocolate butter cream centre.
 As a side note, they are very moreish so although they keep for up to 5 days, they probably won't last that long (three of us managed to eat all twelve within a couple of days)!
 Hope you enjoy the recipe as much as we did~
Ingredients: 4oz/115g self-raising flour, 4oz/115g margarine, 4oz/115g sugar, 2 eggs, 1 tsp vanilla extract, 1 1/2 tablespoons ground almonds, 3 tablespoons cocoa powder

Heat the oven to 180C and set out 12 paper cases in a cake baking tray. 
Beat the butter and sugar together until creamy. Break the eggs into bug and beat together.
Add the egg a little at a time, adding a teaspoonful of flour at the same time. Mix  in the flour until a smooth batter is formed, but take care not to over-beat.
Split the mixture in half and put into separate bowls. To one of the bowls mix in the the chocolate and add the almonds and vanilla to the other.
Fill the cakes with alternate spoonfuls of the mixes so that you end up with half vanilla, half chocolate in each case. Swirl the colours together with a cocktail stick and bake for 15-20 minutes.

After cooling, cut the tops off of the cakes and fill with butter icing. Cut the tops in half and place back on top of the cakes to create butterfly wings. Dust with icing sugar and enjoy.