PINK BUTTERFLY CAKES RECIPES
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 "pink butterfly cakes recipes"
EASY BUTTERFLY CAKES RECIPE | DELICIOUS. MAGAZINE
Light-as-air sponge is topped with vanilla buttercream in these almost-too-good-to-eat butterfly cakes. They’re great to make with kids – or as part of a retro afternoon tea. We’ve got fun cupcakes for every season – from spring lamb cupcakes at Easter to reindeer cupcakes at Christmas. Or, for a grown-up cupcake, try making these gorgeous ganache cupcakes?
From deliciousmagazine.co.uk
Reviews 5
Total Time 45 minutes
Cuisine British recipes
Calories per serving
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.
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MARY BERRY'S BUTTERFLY CAKES - THE HAPPY FOODIE
Mary Berry's recipe for traditional butterfly cakes is so easy to follow. Combining light sponge with creamy butter icing, they are a perfect tea-time treat.
From thehappyfoodie.co.uk
Cuisine British
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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BUTTERFLY CAKE RECIPE - DELISH.COM
This pretty cake has a surprise inside; cut it open to reveal a butterfly!
From delish.com
Total Time 0S
Category vegetarian, baby shower, birthday, bridal shower, dinner party, Easter, feed a crowd, baking, dessert
Cuisine American
From delish.com
Total Time 0S
Category vegetarian, baby shower, birthday, bridal shower, dinner party, Easter, feed a crowd, baking, dessert
Cuisine American
- Bake 1 white cake recipe in two 6-inch round cake pans (the layers may take a few extra minutes to bake). Cool the layers to room temperature. Remove them from the pans and place each on a sheet of parchment paper. Stack the cakes and wrap them in plastic wrap. Freeze for no less than 6 hours, preferably overnight. Remove the cakes from the freezer, but leave them covered in plastic wrap until ready to use. Bake the second white cake recipe in a 9- by 13-inch cake pan. Level the cakes if needed. Make the buttercream. Sift the powdered sugar to remove any lumps. Mix it in a bowl, along with the milk, corn syrup, and 2-3 drops of pink gel food coloring, until combined. Add more milk as needed to achieve the desired consistency. Set the glaze aside. Center a 2-inch cookie cutter on top of one layer and gently press down to create a guideline. Repeat on the second round layer. Insert a small, thin knife about 1 inch into the center of your cake at a 45-degree angle. Cut around the cake as far as the guideline. Remove the excess cake and crumbs. Using a small spoon or dull knife, start carving around under the guideline, pushing the spoon slightly under the line and keeping a peak in the middle. This is the “small wing,” or lower portion, of the butterfly and thus the bottom of the cake. Repeat these cuts on the other round layer, only make the cavity wider and slightly deeper. This is the "large wing," or top, layer. Make a cake mixture using the 9- by 13-inch cake by removing any dark or hard spots from the cake, crumbling 3/4 of it into a large bowl, and mixing in 3 to 6 tablespoons of buttercream and 2 to 4 drops of pink gel food coloring. To add eyes to the large wings, crumble the remaining cake into a medium bowl and mix in 1 to 2 tablespoons of buttercream. To get the dark rim you see on the lower wings, pour 1/4 cup of the pink glaze into the well of the bottom layer of the cake. Set the cake aside so the glaze can settle evenly. Roll a small piece of the pink cake mixture into a snake. Softly flatten the snake in your hand and gently press it into the sides of the "large wing" (top) layer and up the center point. Repeat with more pink cake mixture so that the hole and point are covered in a layer of pink. Repeat with the second layer, taking care not to disturb the pink glaze. Roll a small piece of the white cake mixture into a snake about 1 inch thick. Tuck the snake into the "large wing" (top) cake layer. Then go back and fill in the open areas of both layers with pink cake mixture. Place a thin layer of white buttercream around the top outside rim of the “small wing” (bottom) layer, taking care not to get any frosting on the pink part, then transfer the bottom layer onto a cake stand. Gently turn over the "large wing" (top) layer and place it on top. Freeze the cake for at least 1 hour, then cover it in a crumb coat (a thin, even layer of buttercream meant to seal in any loose crumbs). Tint the remaining buttercream pink (except for a tiny bit for the butterfly) and cover the cake in a smooth coat of pink buttercream. Using a #104 tip, pipe out a white butterfly (4 wings) to sit on the edge of the cake. Or add more butterflies for more impact! Chill the cake until serving.
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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
From bbcgoodfood.com
Total Time 30 minutes
Category Afternoon tea, Dessert, Treat
Calories 419 calories per serving
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.
See details
MARY BERRY'S BUTTERFLY CAKES - THE HAPPY FOODIE
Mary Berry's recipe for traditional butterfly cakes is so easy to follow. Combining light sponge with creamy butter icing, they are a perfect tea-time treat.
From thehappyfoodie.co.uk
Cuisine British
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.
See details
SIMPLE PINK BUTTERFLY CAKE - MEANINGFULMAMA.COM
Cakes are a hobby of mine. I love the clean and crisp look of a fondant cake, and with the quality of Duff fondant (affiliate link), I actually like the flavor too. I wanted to make a simple pink butterfly cake to go with my daughter’s sixth birthday theme. I was going for a bright pink and white look with a simple design.
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From meaningfulmama.com
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