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Recipe

Butterfly cakes

This easy butterfly cake recipe is perfect for making with the kids. This recipe is simple - just slice the tops off each cake, fill with buttercream and dust with icing sugar.

Nov 29, 2012 1:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Butterfly cakes
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cup self-raising flour, sifted
  • 1/2 cup milk
  • 300 millilitre thickened cream, whipped
  • icing sugar, for dusting

Method

Butterfly cakes
  • 1
    Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
  • 2
    In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.
  • 3
    Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon mixture into paper cases until 2/3 full.
  • 4
    Bake 20-25 minutes until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.
  • 5
    Using a sharp-pointed knife, cut a circle from top of each cake. Slice circle in half to make two "wings". Fill cavities with cream. Place wings on top. Dust with icing sugar.

Notes

These cakes are best filled when ready to eat.

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