Butterfly 2012
There have been very few butterflies this year so far… the long cold spring? The torrential rain in May and June? In any case I decided to make my own in cake form a couple of weeks ago! Why we don’t have these more often I do not know. These fairy/butterfly cakes are mixed up in an instant, light and delicious, and versatile too. You could use jam or lemon curd instead of butter cream. Add a few chocolate chips for fun. Or put some sprinkles on after they’re assembled.
Butterfly Cakes
Cake batter
- 125g (1 stick and 1 tbsp) soft butter
- 125g (1/2 cup) caster sugar
- 2 eggs
- 175g (1 2/5 cups)SR flour
- pinch of salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1-2 tbsps milk or cream
Butter cream
- 100g (4/5 cup) icing sugar
- 50g (1/2 stick) soft butter
Preheat oven to 190°C (375°F) and prepare 12 muffin cases. Beat the butter until creamy and then add the sugar and beat until incorporated. Beat in the eggs, one at a time, then sift in the flour, salt and baking powder and fold in gently. Finally stir in a little milk or cream to get a nice “dropping” consistency. Fill 12 muffin cases, and bake for 15-20 minutes.
When cool, cut out the tops so that you have a disc of cake you can then halve. Don’t make the indentations too deep. Mix the icing sugar and butter together until creamy – I do this by hand. Then fill the tops and place the two halves of the disc on top “the wrong way round” and at a slight angle to form a butterfly.
Enjoy!
😀
Words and Herbs 