Description
These whimsical butterfly cakes feature a light, airy vanilla sponge topped with silky buttercream wings. Perfect for tea parties or special celebrations, they are as delightful to look at as they are to eat.
Ingredients
- 175g salted butter, softened
- 175g caster sugar
- 3 fresh eggs
- 175g self-raising flour
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 125g salted butter (for buttercream)
- 250g icing sugar (for buttercream)
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with 12 paper cake cases.
- In a large mixing bowl, beat 175g softened butter and 175g caster sugar together until the mixture is pale and fluffy, about 3 to 5 minutes.
- Add the three eggs one at a time, beating for a full minute after each addition to incorporate air.
- Slowly stir in 2 tablespoons of milk to achieve the correct batter consistency.
- Gently fold in 175g self-raising flour and 1 teaspoon of vanilla extract by hand using a spatula.
- Divide the batter evenly between the 12 paper cases and bake for 18 to 22 minutes until golden brown and springy.
- Move the cakes to a wire rack to cool; meanwhile, beat the remaining 125g butter and 250g icing sugar until smooth.
- Cut a small circle out of the top of each cooled cake, slice the circle in half to make wings, fill the cavity with buttercream, and press the wing pieces back into the frosting.
Notes
Ensure your eggs and butter are at room temperature before starting to prevent the batter from curdling and to achieve a superior rise. If you do not have a piping bag for the buttercream, a small spoon works perfectly to create the base for your butterfly wings.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: British