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Save to my recipesButterfly Cakes Ingredients
| 250 grams | Unsalted Butter softened | |
| 250 grams | Golden Caster Sugar (Billington's) |  |
| 4 | Free Range Eggs |  |
| 250 grams | Self Raising White Flour (Allinson Nature Friendly) |  |
| 185 ml | Milk |  |
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Butterfly Cakes
Recipe Submitted By: bakingmad
These Butterfly Cakes are so yummy and really easy to make.
| Preparation Time | 25 minutes |
|---|---|
| Baking Time | 25 minutes |
| Portions | 12 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 140 grams | Butter | |
| 280 grams | Icing Sugar (Silver Spoon Homegrown) |  |
| 2 tbsp | Milk |  |
This recipe uses
How to make Butterfly Cakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- For the cakes: preheat the oven to 180°C/fan oven 160°C, 350°F, gas 4. Line a 12-hole muffin tray with paper cases.
-
Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, and beat until well combined. Fold the flour into the mixture. The mixture should be of a dropping consistency, if not add a little milk.
- Divide the mixture between the cases and bake for 20 - 25 minutes. Remove from the oven and cool on a wire rack.
- For the butter icing. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
-
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
- Using a small pointed knife cut a circle about 2.5cm width out of the cake leaving a cavity in the centre. Cut the round in half and set aside. Now fill the centre of each cake with the buttercream and return the two pieces of cake to sit on top like butterfly wings. Dust with icing sugar to serve.
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"i like them"
17-07-2011 | Author: moshi333 |