Anyone who grew up in the UK in the 1970s or 80s no doubt remembers butterfly cakes. They always seemed so fancy and eating them was a careful procedure involving removing each wing and eating them separately. So we suggest revisiting your childhood by making a batch of these British delights. They’re quick to make and you’ll enjoy the results.
Butterfly Cakes Recipe
The recipe below makes 9-12 butterfly cakes, depending on the size of your cupcake pan.
- 4oz self-raising flour
- 8oz butter, softened and divided into 2 4oz portions
- 4oz caster sugar
- 2 eggs, beaten
- 4oz icing sugar
Preheat your oven to 175C/350F/ Gas Mark 4.
Cream 4oz of the softened butter and the caster sugar together until smooth. Mix in the beaten eggs and then the flour. Mix well.
Line a cupcake tin with paper cupcake cases. Spoon the mixture into the cases. Bake for 12-15 minutes until a toothpick comes out clean. Remove from the oven and leave to cool. Once the cakes are cooled, carefully slice off the top of each one. Cut the sliced off portions in half and put to one side.
Mix the remaining 4oz butter with the icing sugar. You might want to add a drop of food colouring and/or a dash of vanilla. Spread on top of each cake and then put a pair of wings (the sliced top portions) on each cake. You can also add a sprinkle of hundreds and thousands if you like, or some edible glitter. Enjoy these at birthday parties, a child’s tea party, or just because.