Before cupcakes became so popular, it was all about fairy cakes – and I think butterfly cakes are the ultimate version of the fairy cake.
Light sponge, just a little buttercream, and ‘wings’ proudly poking out the top, I think I’d take one of these bitesize treats over a sugar overloaded cupcake any day.
Butterfly cakes (sponge recipe from The Great British Bake Off book, icing my own)
For the cakes:
- 125g butter
- 175g caster sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 175g self raising flour
- 3 tbsp milk
Cream the butter and sugar together until light and fluffy, then beat in the eggs and vanilla. Fold in 1/3 flour, then half the milk and repeat, finishing with flour. Divide between 12 cupcake cases and bake at 180 degrees for approximately 20 minutes, or until risen and golden.
For icing and filling:
- 85g butter
- 210g icing sugar
- 1tbsp milk
- 1tsp vanilla extract
- 1tsp lemon juice
- 12 tsp jam, curd or marmalade
Beat the butter and half the icing sugar until well combined, then add in the milk, vanilla and lemon. Beat again, then add the remaining icing sugar and keep beating for 3-5 minutes until really light and fluffy.
To assemble the butterfly cakes, first cut the tops off of each cake with a knife. Don’t throw the tops away, as they will make the wings.
Spoon a small amount of jam or curd on top of each cake (I used blackcurrant jam, raspberry rose jam and orange curd).
Pipe a swirl of icing on top to cover the jam, starting from the outside and working inwards so the jam doesn’t ooze out of the sides.
Cut the cake tops in half, and the place back on top to resemble the butterfly’s wings.
Super cute! Enjoy as an afternoon treat with a cup of tea or coffee.