Butterfly Cakes

Makes 20

Butterfly cakes are delicious, cute, little cup cakes, iced with a sweet butter cream and decorated with butterfly like wings. These wonderful, moist, little cakes are made with a simple sponge recipe, they are very easy to make and so long as you measure everything correctly they will turn out perfectly. The best thing about butterfly cakes is the butter cream icing; it is sweet, delicious and very moreish, you might want to make some more as it might not make it to the cake.

Butterfly cakes are quick and easy to bake and perfect for so many occasions, a perfect lunch box treat, great for a girly night in, children’s party, or a wonderful picnic dessert. Butterfly cakes are delicious snacks that won’t last long and will be very much appreciated.

Ingredients

For the cake

• 170g flour
• 170g butter
• 170g caster sugar
• 3 medium eggs
• 1 tsp vanilla extract

For the butter cream filling

• 150g icing sugar
• 75g butter
• 1 tsp vanilla extract

Method

For the cake

1. Preheat the oven to 200C. Place 20 paper cake cases onto two cup cake baking trays.
2. Mix the sugar and butter together.
3. Next add the eggs and vanilla extract to the butter mix and whisk.
4. Gradually add the flour, gently mixing together.
5. Spoon the mixture into the paper cases.
6. Bake for 10 to 15 minutes, until golden and a knife can be inserted into one of the cup cakes and come out clean.

For the butter cream filling

1. Combine all the butter cream ingredients together and beat until smooth.
2. When the cake is cooled cut the top of, cut the top in half to make wings.
3. Spread some butter cream icing on the cup cack and press the wings onto the butter cream.