Butterfly cakes are quick and easy to make and very effective for a children’s party.

100 g (4 oz) softened butter

100 g (4 oz) caster sugar

2 large eggs

100 g (4 oz) self-raising flour

1 level teaspoon baking powder

FOR THE ICING

175 g (6 oz) softened butter

350 g (12 oz) sifted icing sugar

TO FINISH

sifted icing sugar, to dust

1 Pre-heat the oven to 200°C/Fan 180°C/Gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.

2 Measure all the ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth. Fill each paper case with the mixture.

3 Bake in the pre-heated oven for about 15–20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

4 To make the icing, beat the butter and icing sugar together until well blended. Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.

To make Chocolate Butterfly Cakes, follow the recipe above, then make chocolate icing by mixing 2 tablespoons cocoa with 3 tablespoons hot water. Allow to cool slightly, then beat in 175 g (6 oz) softened butter and 350 g (12 oz) sifted icing sugar until well blended.

To make these butterfly cakes really chocolatey you can replace 25 g (1 oz) of self-raising flour from the cake ingredients with 25 g (1 oz) cocoa to make the cakes chocolate flavour too.

To make Orange or Lemon Butterfly Cakes add the grated rind of 1 orange or lemon to the cake mixture in step 2. Ice them with a butter cream made from butter, icing sugar and a little orange or lemon juice, then dust with icing sugar.

Read More: How to Make a Cupcakes At Home

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