SIMPLE BUTTERFLY RECIPES

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SIMPLE BUTTERFLY CAKES | BBC GOOD FOOD



Simple butterfly cakes | BBC Good Food image

Extremely easy to make and taste delicious, go down a treat

Provided by alice1211

Total Time 50 minutes

Yield Makes Cakes

Steps:

  • Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
  • Lay out 12 cake cases in a bun tin
  • Mix the sugar, flour and baking powder together
  • Add the butter/margarine and eggs
  • Whisk all of it together
  • Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
  • Put the tray in the oven for around 15 mins or until they are golden brown
  • Take them out of the oven and place on a cooling rack
  • Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
  • Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

BUTTERFLY CAKES RECIPE | ALLRECIPES



Butterfly Cakes Recipe | Allrecipes image

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

¾ cup butter, softened
¾ cup white sugar
2 tablespoons white sugar
3 eggs
1 teaspoon vanilla extract, or more to taste
1?½ cups self-rising flour
1 cup confectioners' sugar
2?½ tablespoons confectioners' sugar
¼ cup butter, softened
1 teaspoon vanilla extract, or to taste
½ cup raspberry jam, or as needed

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

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