Butterfly cakes
By Ellen
These lovely butterfly cakes are so yummy that they remind me of Summer. And I love Summer!!!
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Ingredients
- 100g (4oz) caster sugar
- 100g (4oz) butter, softened
- 2 large eggs
- 100g (4oz) self-raising flour
- ½ tsp baking powder
- 15ml (1tbsp) milk
- For the buttercream:
- 50g (2oz) butter, softened
- 75g (3oz) icing sugar
- 2tbsp strawberry jam
- Icing sugar, for dusting
Details
servings 10
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to 190°C/375°F/Gas Mark 5. Line a muffin tray with 10 paper muffin cases.
Step 2
Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.
Step 3
Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.
Step 4
To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.
Step 5
Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.
If you want a big bit of buttercream you should increase the ingredients for the buttercream.
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