Butterfly Cakes
Butterfly cakes are a baking classic and are absolutely brilliant to make with children. They look so pretty on the plate and are perfect as part of an afternoon tea or elevenses!
Ingredients
- 200g butter
- 200g caster sugar
- 200g self-raising flour
- 4 eggs
- 1 vanilla pod, seeds removed
- Icing sugar to dust
For the icing:
- 200g softened butter
- 400g icing sugar
- 1 teaspoon vanilla extract
Method
Pre heat the oven to 180ºc.
To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.
Line a muffin tray with cup cake cases and fill using an ice cream scoop.
Bake for 15 minutes then allow to cool.
To make the icing, whisk together the butter, sugar and vanilla.
When the cakes are cooked, remove from the oven and allow to cool.
Cut circles from the top of each cake and slice in half.
Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.
Ingredients
- 200g butter
- 200g caster sugar
- 200g self-raising flour
- 4 eggs
- 1 vanilla pod, seeds removed
- Icing sugar to dust
For the icing:
- 200g softened butter
- 400g icing sugar
- 1 teaspoon vanilla extract
Method
Pre heat the oven to 180ºc.
To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand.
Line a muffin tray with cup cake cases and fill using an ice cream scoop.
Bake for 15 minutes then allow to cool.
To make the icing, whisk together the butter, sugar and vanilla.
When the cakes are cooked, remove from the oven and allow to cool.
Cut circles from the top of each cake and slice in half.
Fill a piping bag with the icing and, using a star nozzle, pipe the buttercream into the centre of each cake. Top each cake with two small sponge “wings” and dust with icing sugar.
