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Butterfly cakes on a wire rack decorated with sprinkles Tried & Tested

St Clements butterfly cakes

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1.875 stars based on 8 ratings

Oranges and lemons says the bells of St Clements…these dainty, quaint fairy cakes are truly delightful and have a wonderful subtle hint of citrus flavours.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 55g 2 oz Butter (unsalted) softened
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) large, beaten
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1 1 Orange zest unwaxed, grated zest
  • 1 1 Lemon zest unwaxed, grated zest
  • 150ml 5⅛ fl oz Milk (whole)

For the buttercream

  • 100g 3½ oz Butter (unsalted) softened
  • 100g 3½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • ½ ½ Orange zest from half an orange
  • ½ ½ Lemon zest from half a lemon

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 baking cases.

  2. Classic mode Step 2

    Beat the softened butter and caster sugar together with an electric whisk, or a wooden spoon, until well combined.

    Ingredients for this step

  3. Classic mode Step 3

    Whilst still beating, gradually pour in the beaten egg until thoroughly mixed. Gently fold in the flour, orange and lemon zest until just combined.

    Ingredients for this step

    • 2 2 Egg(s) (free range) large, beaten
    • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1 1 Lemon zest from half a lemon
    • 1 1 Orange zest from half an orange
  4. Classic mode Step 4

    Stir in the milk. Spoon the mixture into the cases, and bake in the middle of the oven for 20 minutes or until golden and risen. Remove from the oven and leave to cool in the tin on a wire rack.

    Ingredients for this step

    • 150ml 5⅛ fl oz Milk (whole)
  5. Classic mode Step 5

    For the buttercream, beat together the butter, golden icing sugar and zest of the orange and lemon using an electric whick until smooth and creamy. For a smoother butter cream, replace the zest with a few drops of lemon and orange extract.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) softened
    • 100g 3½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • ½ ½ Orange zest from half an orange
    • ½ ½ Lemon zest from half a lemon
  6. Classic mode Step 6

    When the cakes are completely cool, use a small knife to carefully slice little rounds from the top of each cake, the slice the remove sponge in half. Using the buttercream icing, spoon or pipe a little of the icing on top of each cake, filling the hole created in the centre and gently replace the halved rounds in a butterfly wing position. Using a sieve dust with a little extra golden icing sugar. Serve on a pretty plate or cake stand.