Butterfly cakes







Cook Time

25-30 Min


  • 100g/4oz butter, softened
  • 150g/5oz caster sugar
  • 175g/6oz self-raising flour, sifted
  • 125ml/4fl oz milk
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 125ml/4fl oz double cream, whipped to soft peaks
  • 100g/4oz strawberry jam
  • icing sugar, to dust
  • Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole shallow muffin tin with paper cases.
  • Put the butter, sugar, flour, milk, vanilla essence and eggs in a bowl, and beat with an electric mixer on a low speed for 2 minutes or until well mixed. Increase the speed and beat for another 2 minutes or until smooth and pale.
  • Divide the mixture evenly among the cases, and bake for 20 minutes or until cooked and golden. Transfer to a wire rack to cool completely.
  • Using a small sharp knife, cut shallow round ‘lids’ from the top of each cake. Cut these in half, keeping in pairs. Spoon about 1⁄2 tablespoon cream into the hole in the top of each cake, then top with a teaspoon of jam. Position two halves of the cake tops in the jam to resemble butterfly wings. Dust the cakes with icing sugar before serving.
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