Who doesn’t love a butterfly cake!
Easy to make, really tasty and enough for everyone unless you make them supersized for farmers!
- 125g self-raising flour
- 125g butter
- 125g castor sugar
- 2 eggs
- vanilla essence
- 60g butter
- 120g icing sugar
- fresh raspberries
- raspberry jam
Put your butter in a mixer (or use a bowl and hand mixer if you don’t have one) and cream with the sugar until light and fluffy.
Into your mix add the flour and two eggs, if you have vanilla essence add some in- I just didn’t have any when I made this tonight. Continue to mix until a smooth mixture is formed.
Once mixed put into your cupcake cases or I used a silicone muffin mould to make 6 extra-large cakes. Bake at 180 degrees / gas mark 4 for around 20 -25 minutes.
Whilst the cakes are cooking away I like to make the filling. Normally I prefer fresh cream but I didn’t have any today so I have made buttercream instead.
Take you butter and mix until it starts to change colour and becomes fluffy, at this point add in your icing sugar and mix until smooth.
As long as you use half the amount of butter to icing sugar you can scale the amount of icing up or down. Once mixed if you find your mixture is a bit stiff, just add in a drop of boiling water and voila! I actually had a handful of fresh raspberries left over again today so I threw some of those in.
When done I just leave and wait for the cakes to bake!
The best way to check if the mixture is ready is to poke a skewer in the centre and if it comes out clean its done! Once cooked take out the oven and leave to completely cool.
I made butterfly cakes- the easiest way I find to do this is to cut out a circle from the top of the cake.
Fill the centre with whatever filling you like- we have raspberry jam and the raspberry butter cream. My favourite is jam with fresh cream.
Once complete cut the circle from earlier in half and place on the top to look like butterfly wings. Sprinkle with icing sugar and enjoy.
Mine are supersized especially so they would fill up a farmer!