BUTTERFLY CAKES RECIPE | ALLRECIPES
Light, tasty individual cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a hit with kids!
Provided by MRSMAC4
Categories Desserts Cakes Cupcake Recipes
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 16 cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
- Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
- Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
- Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
- Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.
Nutrition Facts : Calories 262 calories, CarbohydrateContent 35.6 g, CholesterolContent 65.4 mg, FatContent 12.6 g, FiberContent 0.3 g, ProteinContent 2.5 g, SaturatedFatContent 7.6 g, SodiumContent 243.8 mg, SugarContent 26.3 g
BUTTERFLY CAKES RECIPE | BBC GOOD FOOD
Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
- While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
Nutrition Facts : Calories 419 calories, FatContent 23 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 42 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.7 milligram of sodium
More about "butterfly buttercream cake recipes"
EASY BUTTERFLY CAKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 45 minutes
Cuisine British recipes
Calories per serving
- Fill a disposable piping bag with the icing and cut off the (no need for a nozzle). Pipe the icing on top of the small holes in the cakes then place the cake wings on top. Sieve over icing sugar and enjoy straightaway or put in a sealable container and eat over the next few days.
MARY BERRY'S BUTTERFLY CAKES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 200°C/Fan 180°C/gas 6.
Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.
Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.
Fill each paper case with the mixture.
Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
To make the icing, beat the butter and icing sugar together until well blended.
Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.
Dust the cakes with icing sugar to finish.
EASY BUTTERFLY CAKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 45 minutes
Cuisine British recipes
Calories per serving
- Fill a disposable piping bag with the icing and cut off the (no need for a nozzle). Pipe the icing on top of the small holes in the cakes then place the cake wings on top. Sieve over icing sugar and enjoy straightaway or put in a sealable container and eat over the next few days.
BUTTERFLY FROSTING RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.3
Category Desserts, Frostings and Icings
Calories 290.6 calories per serving
- Cream butter or margarine. Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with egg white, then with cream, beating after each addition until smooth. Stir in vanilla and salt. Divide into different bowls if you wish to make different colors, and tint delicately with coloring. Keep frosting covered to avoid crusting. If necessary, one or two drops of cream or milk may be added to maintain consistency
MARY BERRY'S BUTTERFLY CAKES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 200°C/Fan 180°C/gas 6.
Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.
Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.
Fill each paper case with the mixture.
Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
To make the icing, beat the butter and icing sugar together until well blended.
Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.
Dust the cakes with icing sugar to finish.
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