Now let’s be honest, who hasn’t at one point in their lives made these delightful little Butterfly Cakes? A perfect quick bake especially if baking with children.
I used my favourite Victoria Sponge recipe for the Butterfly Cakes but also included a little twist in a hidden surprise…now don’t get too excited it was only a spoonful of jam but mixed with the vanilla icing was delish!! I used jam as I had some to use up but you could just as easily use lemon curd or even marmalade.
What you need:
For the cakes (makes approx 24)
225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs
For the filling and topping
About 4 tbsp raspberry or strawberry jam
5oz butter, softened
10oz icing sugar, with a little for dusting
Flavouring if required (I used some vanilla essence)
What you do:
- Pre-heat the oven to 180°c. Line your bun tins with paper cases.
- Put the butter in a large mixing bowl, and add the caster sugar, flour, baking powder and eggs (basically, chuck all your ingredients in the bowl together).
- Beat with an electric mixer for 2 minutes until smooth and then divide amongst the paper cases.
- Bake for approx 15 – 20 minutes until golden brown. Cool on a wire tray.
- Meanwhile make the icing by combining the butter and icing sugar with an electric whisk or in a freestanding mixer. Add an flavouring or colouring as required. I used vanilla.
- Cut out a circular shape from the cake and cut this in half to create the ‘wings’.
- Fill the holes with a teaspoon of jam and top off with the icing. I tried to make mine a little prettier by piping the icing on. Pop the ‘wings’ back on top of the cake into the icing.
- Sprinkle with icing sugar to decorate and enjoy with a nice cuppa!
Until next time…Happy Baking!