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White Choc & Coconut Peanut Butter Butterfly Cakes

This recipe began as a chocolate peanut butter cake. But with a few extra ingredients and a little imagination, we give you White Choc & Coconut Peanut Butter Butterfly Cakes!

Ingredients:

4 Scoops (Approx 160g) Scitec White Choc & Coconut Pancake Mix
1 tsp Baking Powder
2 eggs
125ml egg whites
10g Coconut Oil
HI-PRO Crunchy or Smooth Peanut Butter for the filling

Preparation time: 10 minutes

Serves: 12

Method:

  1. Preheat the oven to 170C (Gas mark 5)
  2. Place 12 cake cases in a bun tin
  3. Mix the Protein Pancake mix & Baking Powder together
  4. Add the eggs, egg whites & Coconut oil & stir well
  5. Using a teaspoon, fill the cake cases with the mixture
  6. Put the tray in the oven for around 10 mins or until they are golden brown
  7. Take them out of the oven & leave to cool
  8. Use a sharp knife to cut an upside-down, shallow cone shape out the top of the cake, cut this in half
  9. Fill the hole in the cake with HI-PRO Peanut Butter & then place the cut out cake on top (like wings)

This chocolate peanut butter cake recipe was created by professional freerunner Clare Barks as part of our Top 50 recipe challenge.