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Butterfly cakes recipe

582 ratings

Simple yet stunning, these classic little cakes are a sensation every time. A butterfly cake recipe is never out of place at a kid's party, or even just on the coffee table. Carefully cut the sponge and and place atop your jammy centre for a pretty wing-like effect, finished with a final dusting of icing sugar. See method

Serves 12
25 mins to prepare and 20 mins to cook
226 calories / serving

Ingredients

150g butter
150g caster sugar
3 eggs
150g self-raising flour
½ tsp baking powder
4 tbsp raspberry jam
125g raspberries

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
945kj
226kcal 11%
Fat
12g 17%
Saturates
3g 13%
Sugars
16g 18%
Salt
0.5g 8%

of the reference intake
Carbohydrate 25.3g Protein 2.2g Fibre 0.9g

Method

Heat the oven to gas 4, 180°C, fan 160°C. Line a cupcake tray with papers.
Cream together the margarine or butter and sugar until light and fluffy. Add the eggs and again beat the mixture. Fold in the flour and baking powder and then spoon into the paper cases.
Place in the oven and bake for 15-20 minutes until lightly golden and set. Remove and cool on a baking wire. When cool, using a small knife, cut out a circle at the top of each cake and cut these in half.
Fill each cupcake with a little spoonful of jam, carefully press the straight sides of the cut pieces into the jam, then top each with a raspberry and dust lightly with some icing sugar.

See more Baking recipes