Strawberry Butterfly Cakes
1 Reviews
About the bake
Chances are butterfly cakes are one of those first few recipes that you learnt to cook so why not enjoy an hour in the kitchen and bake them with your own children. This recipe is courtesy of Seasonal Berries the strawberry growers of Britain in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry.
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a 12 section bun or muffin tray with paper cake cases.
Step 2
Add the butter, sugar, flour and baking powder to a food processor or mixing bowl then add the eggs and beat until smooth.
Ingredients for this step
- Butter (unsalted) (100g)
- Billington's Unrefined Golden Caster Sugar (100g)
- Egg(s) (free range) (medium) (2)
- Baking powder (0.5 tsp)
Step 3
Spoon into the cake cases, level the tops with a round bladed knife then bake for 15-18 minutes until well risen and golden brown and the tops spring back when pressed with a fingertip.
Step 4
Leave the cakes to cool a little in the tin, lift out and transfer to a wire rack to cool completely.
Step 5
To decorate, beat the butter with half the icing sugar (no need to sift) in a food processor until smooth. Add the remaining sugar and 50 g (2 oz) chopped strawberries and beat until smooth and the strawberries have coloured the buttercream pale pink. Or if you don’t have a processor, make the buttercream in a bowl with a wooden spoon then mash the strawberries with a fork then mix in.
Ingredients for this step
- Butter (unsalted) (100g)
- Icing sugar (plus extra for sprinkling) (225g)
- Strawberries (plus six extra for decorating) (50g)
Step 6
Cut a small circle from the top of each cake with a knife then scoop out with a teaspoon. Pipe or spoon the strawberry buttercream into the centre of the cakes.
Step 7
Cut 6 sponge tops in half then press into 6 of the cakes at angles to look like butterfly wings. Decorate the remaining cakes with 6 halved strawberries pressed into the buttercream in the same way. Dust lightly with sifted icing sugar.
Ingredients
For the butterfly cakes
- 100gButter (unsalted) (at room temperature)
- 100gBillington's Unrefined Golden Caster Sugar
- 100gAllinson's Self Raising Flour
- 0.5 tspBaking powder
- 2Egg(s) (free range) (medium)
For the decoration
- 100gButter (unsalted)
- 225gIcing sugar (plus extra for sprinkling)
- 50gStrawberries (plus six extra for decorating)