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Butterfly Cakes

Butterfly Cakes

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B

Beth

Community member

Difficulty
Easy 👌
Preparation
20 min
Baking
15 min
Resting
30 min

Ingredients

2Servings
eggs
18⅓ g
self raising flour
18⅓ g
margarine
18⅓ g
caster sugar
tsp
baking powder
36⅔ g
icing sugar
18⅓ g
butter
milk
jam
tsp
vanilla extract

Utensils

oven, cupcake tin, cupcake cases, mixing bowl, electric whisk, rubber spatula, sieve, teaspoon, cooling rack, knife

  • Step 1/ 6

    • oven
    • cupcake tin
    • cupcake cases

    Preheat the oven to 180°C (fan)/200°C (electric)/Gas mark 6. Line a bun tin with 12 cupcake cases.

  • Step 2/ 6

    • 18⅓ g margarine
    • 18⅓ g caster sugar
    • mixing bowl
    • electric whisk

    Add the margarine and sugar to a mixing bowl. Whisk together using an electric whisk until light and creamy.

  • Step 3/ 6

    • eggs
    • 18⅓ g self raising flour
    • tsp baking powder
    • rubber spatula
    • sieve

    Add the eggs and vanilla extract and continue to whisk for about a minute to combine. Sieve in the flour and baking powder and fold gently with a rubber spatula until fully incorporated.

  • Step 4/ 6

    • teaspoon
    • cooling rack

    Using a teaspoon, fill the cake cases with the mixture. Put the tray in the oven for around 15 mins or until they are golden brown. Take the cupcakes out of the oven when ready and place on a cooling rack.

  • Step 5/ 6

    • 36⅔ g icing sugar
    • 18⅓ g butter
    • milk
    • mixing bowl
    • electric whisk

    While waiting for the cupcakes to completely cool, make the icing by whisking the butter and half the sugar together. Once they are mixed add the rest of the sugar and a dash of milk, continue whisking

  • Step 6/ 6

    • knife

    When cupcakes are cooked, cut the top off of each cupcake and cut this piece in half. Add a dollop of jam and icing on top of each cupcake. Place the halved tops back onto the cupcakes in the shape of a butterfly. Sprinkle with icing sugar.

  • Enjoy your meal!

    Butterfly Cakes

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