Butterfly Cakes

World baking day is just around the corner, So why not don your apron, grab your mixing bowl and ingredients from the cupboard and get your bake on?

For me everyday is baking day and over the years i’ve harnessed a little collection of baking equipment, fancy baking edibles and there is always butter in the fridge as l never know what we are going to bake one week to the next.

Baking brings people joy whether it’s the actual making of some tasty treat or the devouring it once it made. For me baking is my peace when l bake alone but my fun when baking with the boys and l like sharing with others what we have made.

One of my best baking memories is with my brother. We must have been 10 and 8 years old and we were at home and making some butterfly cakes or should l say wanted to make some butterfly cakes…..

I cant remember if we were following a recipe or doing our own thing but l remember eggs and flour and trying to put the batter in the cupcake cases.

However when Mum took the cakes out of the oven for us and once they were cooled we tried to take the middle out to make the butterfly wings….. there was no middle. Our cakes were hollow.

Unsure at how we managed to do this and the cakes were meant to be for an afternoon treat, my brother filled the cakes with the buttercream instead. Who do you think ate the cakes???? Just my brother ! While others pretended.

So this morning in honour of my little brother and nostalgia we have already been busy in the kitchen and we made some butterfly cakes. I have shared with the boys how rubbish their uncle is baking and we have set him a challenge to try and make some as an adult.

Grab the recipe for our butterfly cakes below in the comments to head over to the blog and see what other delicious bakes you may like to make today.

Enjoy!

Butterfly cakes

Prep time: 15 Minutes            Cook time:  13 Minutes                    Makes:  12 Servings

Ingredients

Cupcakes

115g of Butter - cubed

115g of Caster sugar

115g of Self raising flour

2 Eggs

1 tsp of Vanilla extract

1/2 tsp of Baking Powder

Buttercream filling

250g of Icing Sugar - sieved

100g of Butter - cubed

1 tsp of Vanilla extract

Ice cream scoop

Knife

Cooling rack

Equipment

2 Mixing bowls

Electric whisk

Tea towel

Cupcake cases

Cupcake tin

Cooling rack

Piping bag and nozzle

Method

1. Preheat the oven to 160C.

2. Lay the cupcake cases into the baking tray.

3. In one of the mixing bowls place the sugar and butter and cream together using the whisk until the mixture is pale and creamy.

4. Add the vanilla extract, baking powder and flour, whisking together until the ingredients are combined.

5. Using the ice cream scoop, evenly share the mixture amongst the baking tray and place in the oven to bake for 12 minutes or until the cupcakes are golden in colour and springy to touch.

6. Once the cupcakes are baked leave to completely cool on the cooling rack.

7. While the cupcakes are cooling begin to make the buttercream. In the mixing bowl place the butter and the icing cream and cream together. TIP! Place the tea towel over the mixing bowl and whisk to stop the icing sugar powder going everywhere.

8. Once the cupcakes are ready, using the knife, cut a small section of the middle of the cake to which will be the wings of the butterfly.

9. Cut the piece cut out in half to make 2 ‘wings’

10. In the centre of the cupcake that you have just cut out fill with the buttercream either by a spoon or piped.

11. Place the cake ‘wings’ on top of the buttercream at an angle and serve when required.

12. Enjoy!