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Butterfly cakes recipe

Butterfly cakes recipe

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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
  • Takes 45 mins
  • 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

  1. Heat the oven to gas 4, 180°C, fan 160°C. Line a cupcake tray with papers.
  2. 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.
  3. 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.
  4. 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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