When I was a little girl I loved to watch my mum bake and I especially loved when I could join in. Butterfly cakes were my favourite because a) they’re so easy to make and b) it was my job to ‘make’ the butterflies i.e. cut the tops off and arrange them on top of the icing. I always thought they looked so pretty.
Even now as a ‘grown up’ I still think they’re the prettiest cakes. You can keep your fancy cupcakes, I love butterfly cakes.
For the buns:
100g (4oz) caster sugar
100g (4oz) butter, softened
2 large eggs
100g (4oz) self-raising flour
½ tsp baking powder
15ml (1tbsp) milk
For the buttercream:
50g (2oz) butter, softened
75g (3oz) icing sugar
2tbsp strawberry jam
Icing sugar, for dusting
Preheat the oven to 190°C (375°F, gas mark 5). Line a muffin tray with 10 paper muffin cases.
Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.
Divide the mixture between the muffin cases.
Bake for 15-20 mins until risen, golden and firm to the touch.
Transfer to a cooling rack. Leave to cool.
To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.
Slice the tops off each cake.
And fill the cavities with a little buttercream. (alternatively you can use fresh double cream if you find buttercream too sweet)
Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust with icing sugar then add a drop of jam.