Method
Step 1:
For the cakes, preheat the oven to 180°C fan (160°C, 350°F, gas 4) Line a 12-hole muffin tray with paper cases.
Step 2:
Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating until well combined. Fold the flour into the mixture and add the milk.
Step 3:
Divide the mixture between the cases and bake for 20 - 25 minutes. Remove from the oven and cool on a wire rack.
Step 4:
For the butter icing beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Step 5:
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.
Step 6:
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.
Ingredients
For the butterfly cakes
- 250g Butter (unsalted) (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range)
- 250g Self-raising white flour
- 185ml Milk (whole)
For the icing
- 140g Butter (unsalted)
- 280g Silver Spoon Icing sugar
- 2 tbsp Milk (whole)
Recipe Reviews
Taste lovely but way too much milk in recipe - ended up all over the cake tins
Excellent. Light and very tasty. My favourite fairy cake recipe so far. Makes 18 large fairy cakes.
very yummy loved naking butterflys
Quantity of ingredients too big, but tasty.
Best recipe for butterfly buns I have ever tried. Delicious
absolutely awesome i recomend this me and my kid loved them
Ingredients
For the butterfly cakes
- 250g Butter (unsalted) (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range)
- 250g Self-raising white flour
- 185ml Milk (whole)
For the icing
- 140g Butter (unsalted)
- 280g Silver Spoon Icing sugar
- 2 tbsp Milk (whole)