Whilst it’s always fun to try out fancy recipes, I think sometimes it’s just as good to go back to the simple recipes. Butterfly cakes were one of the very first cakes I learnt to make and even today, they always go down a treat.
110g/4oz Butter, softened
110g/4oz Caster Sugar
110g/4oz Self-Raising Flour, sifted
Teaspoon of Vanilla Essence
110g/4oz Butter, Softened
220g/8oz Icing Sugar, sifted
Splash of Milk
1. Preheat the oven to gas mark 4. Pop 12 cake cases in a muffin tin.
2. Cream together the softened butter and sugar until smooth and creamy.
3. Gradually sift in the self-raising flour, adding in the eggs as you go. Add the vanilla essence.
4. Mix throughly until a light, fluffy cake batter forms.
5. Divide the mixture equally between the cake cases and bake in the centre of the oven for 15 to 20 minutes or until golden brown and a skewer comes out clean.
6. Leave the cakes to cool completely.
7. For the buttercream, cream together the softened butter and icing sugar. Add a splash of milk it the buttercream is too thick.
8. Using a sharp knife, cut out a small dip in the centre of the cake. Save the cake you remove and cut in half.
9. Spoon a little jam in the centre of each cake before spooning or piping the buttercream on top. Place the top of the cake back on so that they resemble butterfly wings.
10. Dust with icing sugar.
That’s it! Simple yet so delicious!
Look at me being all creative with the icing sugar…
– Charlotte x
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