Butterfly Cakes

  • 13 Feb - 19 Feb, 2021
  • Mag The Weekly
  • Cookery


· 110 g butter

· 110 g caster sugar

· 2 eggs

· 1 teaspoon vanilla extract

· 110 g self-rising flour

· ½ teaspoon baking powder

· 1 tablespoon milk

For the butter cream

· 300 g icing sugar

· 150 g butter

· 2 teaspoons vanilla paste


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.