Monday, 11 February 2013

Butterfly Cakes.


 
[This is an English recipe so note the different measurements.]
 
Butterfly Cake
115g/4oz self raising flour
1/2 tsp baking powder
115g/4oz butter or margarine {softened}
115g/4oz caster sugar
2 eggs lightly beaten
2tbsp milk
 
Buttercream
85g/3oz unsalted butter {softened}
175g/6oz icing sugar, plus a little extra for dusting
I added a spoonful of raspberry jam under the cream
 
Preheat your oven to 350.
Sift the flour and baking powder into a large bowl, add the butter, sugar, eggs, and milk, mix well together until smooth.
Spoon the mixture into the cases. Bake for 15-20 minutes, or until golden.
Cut out a small square in the middle of each cupcake and cut the square in half to make two butterfly wings to go on top of the buttercream.
To make the butter cream, whip butter in a mixer until fluffy. Sift in the icing sugar and mix together until creamy. 
 
Basically these cupcakes are like making mini Victoria Sponge Cakes. It doesn't get much more English than this.
 
Yum.
 

K

1 comment:

Judy said...

Katie - I made some with my grand-daughter the other day, when she was off sick from school. She had a heavy cold and fever but when given medication she brightened up.