Butterfly Cakes

AuthorGeo FoodsCategory

Ingredients

  110 g butter
  110 g caster sugar
  2 eggs
  1 teaspoon vanilla extract
  110 g self-rising flour
  ½ teaspoon baking powder
  1 tablespoon milkFor the butter cream
  300 g icing sugar
  150 g butter
  2 teaspoons vanilla paste

Preparation

1

Heat the oven to 180°C. Line a cupcake tin. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a bowl and beat until smooth. Divide the batter between the cases and bake for 15 minutes until golden brown. Leave on a wire rack to cool. Make the butter cream by beating together the icing sugar, butter and vanilla until fluffy. Use a knife to slice off the tops, and then cut the tops in half. Spread the butter cream on top of the cakes. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles.

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Ingredients

  110 g butter
  110 g caster sugar
  2 eggs
  1 teaspoon vanilla extract
  110 g self-rising flour
  ½ teaspoon baking powder
  1 tablespoon milkFor the butter cream
  300 g icing sugar
  150 g butter
  2 teaspoons vanilla paste

Directions

1

Heat the oven to 180°C. Line a cupcake tin. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a bowl and beat until smooth. Divide the batter between the cases and bake for 15 minutes until golden brown. Leave on a wire rack to cool. Make the butter cream by beating together the icing sugar, butter and vanilla until fluffy. Use a knife to slice off the tops, and then cut the tops in half. Spread the butter cream on top of the cakes. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles.

Butterfly Cakes

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