Buttery Butterfly Cakes


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.