Description
These charming Butterfly Cakes feature a light, airy vanilla sponge topped with delicate buttercream ‘wings.’ A nostalgic farmhouse classic, they are perfect for afternoon tea or garden parties and are incredibly simple to make with basic pantry staples.
Ingredients
- 175g salted butter, softened
- 175g caster sugar
- 3 fresh eggs
- 175g self-raising flour
- 1 teaspoon pure vanilla extract
- 4 tablespoons whole milk, divided
- 125g butter, for the buttercream
- 250g icing sugar, plus extra for dusting
Instructions
- Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with paper cases.
- In a large bowl, cream together 175g softened salted butter and 175g caster sugar until the mixture is pale and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in 2 tablespoons of the milk.
- Sift in the self-raising flour and add the vanilla extract, then gently fold the mixture together using a spatula and a figure-eight motion.
- Divide the batter evenly among the 12 cases and bake for 18 to 22 minutes until golden brown and springy to the touch.
- Transfer the cakes to a wire rack to cool completely.
- Prepare the buttercream by beating 125g butter with 250g icing sugar and the remaining 2 tablespoons of milk until smooth and stiff.
- Use a sharp knife to cut a small circle out of the top of each cooled cake, then slice that circle in half to create two wings.
- Spoon a dollop of buttercream into the hole of each cake, press the two wings into the frosting at an angle, and finish with a light dusting of icing sugar.
Notes
To achieve the lightest possible sponge, ensure your eggs and butter are at the same room temperature before mixing to prevent the batter from curdling. If you find the cakes are browning too quickly, lower the oven temperature slightly for the final five minutes of baking to ensure an even rise.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: British