Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Butterfly Cakes December 11, 2011

These are also known as Fairy Cakes. They are easily adapted to a particular theme or taste by changing the filling, you could easily use Jam, Orange or Lemon Curd, Butter Cream, Cheese Cream Frosting or Fresh Whipped Cream

Makes 18-24


110g butter or margarine, at room temperature

225g castor sugar

2 large eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

1 tsp apricot jam, melted

sugar sprinkles


Pre heat oven to 180C/350F/gas mark 4 and line two 12 hole cake trays with cupcake cases .

In a large mixing bowl cream the butter/margarine and sugar until the mixture is pale and smooth, which should take 3-5 minutes with an electric hand mixer.

Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl

Put the milk in a jug and add the vanilla extract to it.

Add about a third of the flours to the creamed mixture and beat well.

Pour in a third of the milk and beat again.

Repeat these steps until all the flour and milk have been added.

Carefully spoon the mixture into the cupcake cases.

Bake for 25-30 minutes until slightly raised and golden brown.

Remove from the oven and leave to cool in the tins for about 10 minutes before placing on a wire rack to cool.

Once completely cooled,  angle a small sharp knife and cut to within about ½ inch (1 cm) of the edge of the cake to remove a cone-shaped round, leaving a cavity in the centre. Cut the round in half and set aside.

Now fill the centre  of each cake with butter cream.

Place the ‘butterfly wings’  onto the butter cream, brush the wings with melted jam and cover with sugar sprinkles.

Butter Cream Filling

110g butter, at room temperature

60ml milk, at room temperature

1 tsp vanilla extract

500g icing sugar, sifted

Few drops of food colouring (optional)

In a large mixing bowl beat the butter, milk and vanilla extract and half the icing sugar until smooth.

Gradually add the remainder of the icing sugar and beat again until the butter cream is smooth and creamy.

If you want to colour your butter cream, always start with one drop of colouring and beat thouroughly.

Add carefully, drop by drop and beat after each addition to build up your desired shade.


What do you think, would you make this?

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