Skip to navigation Skip to content
Butterfly cakes topped with raspberries in green and red cupcake cases. Tried & Tested

Fruity butterfly cakes

Read reviews
2.285 stars based on 7 ratings

Butterfly cakes are a favourite in most households. Not only are these delicious but a brilliant way to get all the family eating extra fruits, plus they are low calorie so no need to worry about your waistlines either.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:117
    Fat:10%
  • Serves:6
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cakes

For the apple puree

  • 500g 17⅝ oz Apple(s) eating
  • 1tbsp 1tbsp Lemon juice
  • 50ml 1¾ fl oz Apple juice

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4.) Fill a muffin tin with 6 paper cases.

  2. Classic mode Step 2

    To make the apple puree, peel, core, and thinly slice 500g eating apples and place the slices in a saucepan. Toss the apples with the lemon juice, to avoid browning.

    Ingredients for this step

    • 500g 17⅝ oz Apple(s) eating
    • 1tbsp 1tbsp Lemon juice
  3. Classic mode Step 3

    Add about 50ml apple juice or water, and place the pan over a medium heat. Bring slowly to the boil, reduce the heat, cover, and simmer for about 20 minutes minutes, or until the apples are reduced to a pulp, stirring occasionally and breaking up with a wooden spoon. 
Use can use any left over apple puree in yogurt or on breakfast cereal.

    Ingredients for this step

    • 50ml 1¾ fl oz Apple juice
  4. Classic mode Step 4

    Beat together the low fat spread and sugar until light and fluffy. Beat in the egg until combined.  Fold in the flour and 2 tablespoons of apple puree.

    Ingredients for this step

  5. Classic mode Step 5

    Spoon the batter into the cases and bake for 12 – 15 minutes. Remove the cakes from the tin and leave to cool on a wire rack.

  6. Classic mode Step 6

    When cooled, use a sharp knife to slice off the top part of each cake. Fill the hole in the cake with crème fraiche and raspberries. Halve the sliced off cake into two, and arrange in the crème fraiche to make the traditional butterfly wings.

    Ingredients for this step

    • Crème fraîche for decoration
    • Raspberries for decoration