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St Clements butterfly cakes

Published: Updated:

1 Reviews

Total Time
35m
Prep Time
15m
Bake Time
20m
Serves 12
Serves 12
easy
Easy

About the bake

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.

11 ingredients6 steps

    Method

    1. Step 1

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

    2. Step 2

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

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    Ingredients

      • 55gButter (unsalted) (softened) 
      • 175gBillington's Unrefined Golden Caster Sugar 
      • 2Egg(s) (free range) (large, beaten) 
      • 200gAllinson's Self Raising Flour 
      • 1Orange zest (unwaxed, grated zest) 
      • 1Lemon zest (unwaxed, grated zest) 
      • 150mlMilk (whole) 
    • For the buttercream

      • 100gButter (unsalted) (softened) 
      • 100gUnrefined golden icing sugar 
      • 0.5Orange zest (from half an orange) 
      • 0.5Lemon zest (from half a lemon) 

    1 Baker Ratings

    Easy recipe and the outcome delicious, made them an hour ago and 4 left says it all

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