ButterflyCakes

FREE RECIPE CARD

Ingredients

Method

P r e p T ime : L e s s t ha n 30 m i n u t e sC o ok i n g T ime : 1 0 t o 30 m i n u t e s

S e r v e s : Make s 1 2 sma l l fa i r y cake s o r 6dee p c u p cake s

100g unsalted butter, softened100g caster sugar2 free-range eggs, at roomtemperature, lightly beaten100g self-raising flour1 tsp vanilla extract1/4 tsp fine salt1 tbsp milk

For the cakes:

Pre-heat the oven to 180°C/350°F/Gas 4 and line a baking tray with fairycake/cupcake cases Place the softened butter into a large bowl and beat it with an electric hand whiskuntil pale and fluffy. Gradually add in the sugar and continue to beat until fullycombined. Add a little of the beaten egg to the butter mixture, then whisk again, do thisgradually until all combined. Sift the flour into the bowl, using a large metal spoon orspatula, fold the flour into the cake mix. Add the vanilla extract and salt, stir to combine. Add the milk to get the mixture to asoft dropping consistency. Using two dessert spoons, fill the paper cases half full with the batter, filling themequally. Bake the fairy cakes for 15 minutes in the middle of the oven, until golden brown (18-20 minutes for the larger cakes). Leave on a cooling rack to cool completely. To make the butter cream, beat the butter until smooth and creamy and sift in theicing sugar, work it into the butter. Add the milk and vanilla and beat until smooth.Optional: you can add some food colouring at this stage if desired. To make the cakes, cut off the top of each cake using a small serrated knife. Cut thetop in half to make the 'wings'. Spread or pipe on the buttercream into the dip of thecake. Place on the wings, add some jam to the center if desired. Dust with icingsugar to finish

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125g unsalted butter, softened200g icing sugar, sifted1 tbsp milk1 tsp vanilla extractJam for the topping

For the buttercream

This recipe can be easily altered to suit individual dietary requirementsPlease Note: