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Butterfly Cakes

Recipe Submitted By: bakingmad

These Butterfly Cakes are so yummy and really easy to make.

250 grams	Unsalted Butter softened
250 grams	Unrefined Golden Caster Sugar (Billington's)
4	Free Range Eggs (Happy Eggs)
250 grams	Self Raising Flour (Allinson Nature Friendly)
185 ml	JUST MILK

140 grams	Butter
280 grams	Golden Caster Sugar (Billington's)
2 tbsp	JUST MILK

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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.