Butterfly cakes recipe

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

Heat the oven to Gas 4, 180°C, fan160°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.

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  • Ingredients

  • 150g (5oz) baking margarine or butter
  • 150g (5oz) unrefined caster sugar
  • 3 eggs
  • 150g (5oz) self-raising flour
  • ½tsp baking powder
  • 4tbsp raspberry jam
  • 125g (4oz) fresh raspberries
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  • Energy 945kj 226kcal 11%
  • Fat 12g 17%
  • Saturates 2.6g 13%
  • Sugars 16g 18%
  • Salt 0.5g 8%

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

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