Butterfly cakes
- Preparation and cooking time
- Total time
- Easy
- Makes Cakes
Skip to ingredients
Ingredients
- CAKES
- 113g butter or margarine, softened
- 113g caster sugar
- 113g self raising flour
- 2 medium free range eggs
- 1 teaspoon vanilla essence
- BUTTER ICING
- 56g butter, softened
- 113g sieved icing sugar
Method
- STEP 1Preheat oven to 190 C or 375 F
- STEP 2Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
- STEP 3Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle. Gently fold in an any flour left over when the egg is used up.
- STEP 4Add the vanilla or any other flavourings desired and half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but not too dark.
- STEP 5Leave the cakes to cool then cut a slice from the top of each cake and cut this in half.
- STEP 6Place some of the butter icing on top of the cake then arrange the 'wings' how you want them.
- STEP 7Enjoy!
