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 CAKE RECIPE - BETTYCROCKER.COM
Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!
Provided by Betty Crocker Kitchens
Total Time 3 hours 35 minutes
Prep Time 40 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
- Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
- Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
- Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.
Nutrition Facts : Calories 400 , CarbohydrateContent 60 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), SodiumContent 320 mg, SugarContent 43 g, TransFatContent 3 1/2 g
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HOMEMADE BUTTERFLY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 775 calories per serving
- In a large bowl, cream butter and sugar. Add the eggs, orange zest and extract; beat until combined. Combine the flour, salt and baking soda; add to the creamed mixture alternately with sour cream. Spoon into two greased 9-in. heart-shaped baking pans; spread evenly in pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. Place the large pieces on a 17x15-in. covered board, placing cut sides of hearts together, forming wings. Trim the reserved pointed end pieces to form the top and bottom of the butterfly’s body., In a small bowl, cream butter and cream cheese. Add confectioners' sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set aside. Frost cake sides and top with white frosting. Cut a small hole in the corner of a pastry or plastic bag; insert #6 round tip. Fill bag with remaining white frosting; set aside., Frost a portion of each wing with yellow frosting. Decorate butterfly's body and wings with colored sugars. Pipe white frosting to separate colored sections on wings and to outline the body. Decorate the wings with gumdrops., Using a citrus stripper, cut two 12-in.-long pieces of orange peel. Wrap around the handle of a wooden spoon. Remove from spoon and place above the body for antennae.
BUTTERFLY CAKES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Afternoon tea, Dessert, Treat
Calories 419 calories per serving
- 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.
BUTTERFLY CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 35 minutes
Calories 400 per serving
- Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.
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