Beautiful Butterfly Cakes have been a favourite since I used to make them with my Gran. I am now making them with my grandchildren. The cake recipe is very simple to follow and result is a beautiful delicate cake ideal as a snack, picnic and birthday parties. I have used jam in this recipe but honey works amazingly.
Beautiful Butterfly Cakes
A butterfly cake is a memory of most British school children.
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Add to CollectionServings: 36 Cakes
Calories: 155kcal
Ingredients
- 300 g unsalted butter room temperature
- 300 g caster sugar
- 6 large eggs free range
- 300 g self raising flour AP with 1 1/2tsp baking powder
- 1 pinch salt
- 8 oz double cream to whip
Instructions
- Preheat the oven to 175C/350F/Gas Mark 3.
- Add the eggs to a small bowl and whisk together.6 large eggs
- Add the butter and sugar to a large mixing bowl and whisk together using a hand blender or food processor. It will become lighter in colour and turn almost fluffy.300 g unsalted butter, 300 g caster sugar
- Add 1/3rd of the whisked eggs together with the pinch of salt to the sugar and butter mixture and whisk again.1 pinch salt
- Add 1/3rd of the flour and whisk until combined.300 g self raising flour
- Add the remaining eggs and whisk and then the remaining flour. If using a processor, turn to low and leave until fully combined. If using a hand blender then continue until combined and now flour is visible.
- Place the cupcake holders into muffin trays. This quantity will require 3 trays of 12 cakes. Fill each of the holders about ½ full and place in the oven for 25 minutes. Test they are cooked by pushing a skewer in and pulling it out. If the skewer is clean then they are cooked. If sticky then leave for a few minutes and test again.
- When cooked, remove the cakes from the tray and place on a wire rack to cool.
- Add the cream to a blender and whisk until you achieve firm peaks. You can place the cream into an icing bag (or place into a sandwich bag and using a sharp knife slice the corner off for a makeshift piping bag), or using a small palette knife to insert the cream.8 oz double cream
- Use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border and a hole no more than 1/3 inch deep. This is where the fillings will go.
- Cut the removed cake circle in half to make the butterfly wings which will go back on top.
- Add a little spoon of good quality strawberry jam into the well and add a squeeze of the whipped cream.
- Return the pieces of cake you cut in half back onto the top and hey presto a butterfly cake.
Notes
I would sieve the flour before using just to make sure there are no large lumps.
Also if the cakes are to be left out for any period of time, I would recommend using buttercream filling instead of whipped cream as it wont lose it appeal.
Nutrition
Calories: 155kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 16mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 346IU | Vitamin C: 0.04mg | Calcium: 12mg | Iron: 0.2mg
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