Cadbury’s Fruit & Nut cupcakes

A little while back now, I had a tiiiiiny accident, that caused just a minor bit of damage to my house.

Trying to take the curtains in the living room down while balanced precariously on the armchair didn’t go so well – I slipped, grabbed the curtain rail, and yanked it right out of the wall. Oops!

Luckily my housemate Becky’s dad is a DIY lifesaver, and within the hour was round clearing up my mess, and now you’d never know what a clumsy idiot I am.

I wanted to say thank you with cake, and after Becky mentioned that her dad’s favourite chocolate bar was Cadbury’s Fruit & Nut, these cupcakes were born.

Based on a basic chocolate cupcake recipe from the Hummingbird Bakery, I added chocolate covered raisins into the sponge, and chopped nuts and more chopped raisins into the icing. Topped with a chunk of the actual chocolate bar, they were a Fruit & Nut lover’s delight!

Cadbury’s Fruit & Nut cupcakes (adapted from the Hummingbird Bakery)

  • 40g butter
  • 120g plain flour
  • 1 1/2 tsp baking power
  • 1/2 tsp salt
  • 140g caster sugar
  • 20g cocoa powder
  • 1 medium egg
  • 120ml milk
  • 150g chocolate covered raisins

For the icing:

  • 100g butter
  • 250g icing sugar
  • 60g cocoa powder
  • 1/2 tsp salt
  • 2-3 tbsp milk
  • 50g chocolate covered raisins, chopped
  • 25g chopped mixed nuts
  • 2 regular sized Fruit & Nut bars

To make the sponge, beat the butter, flour, baking powder, salt, sugar and cocoa powder until it turns into a sandy consistency. Add the egg and milk and beat again until well combined, then stir in the chocolate covered raisins. Divide between 12 large cupcake cases and bake at 170 degrees (150 fan) for 20-25 minutes, or until risen and a skewer comes out clean.

For the icing, sift together the icing sugar, cocoa powder and salt beat the butter to soften. Add the sugar mix little by little, beating until the mixture comes together. Add 2 tbsp milk and beat until light and fluffy, adding a little more milk if it seems too stiff. Stir in the chopped raisins and nuts, then spread on top of the cooled cupcakes. Finish with a square of the chocolate bars on top of each.


Lemon poppyseed meringue cupcakes

I love lemon curd. Nothing is better than biting into a cake, tart or pie and getting smacked around the face by a big zing of lemon – right?!

Part of the reason I was so disappointed with the lemon meringue torta I had at Pizza Express recently was that earlier in the week I’d been making my own lemon curd for these cupcakes, and, without wanting to sound too arrogant, the bland version they used jut couldn’t come close to it.

These cupcakes were for a friend’s birthday, and combine the best of both (lemon) worlds; lemon poppyseed cake and lemon meringue pie.

I wanted to bake something that was relatively light, as somewhat of an antidote to all the heavy Christmas food and stodgy winter puddings that having been wreaking havoc with my waistline over the past few months.

Not that I can exactly claim these are healthy, but they are light in flavour and texture, and the meringue frosting is certainly a little less bad for you than a buttercream or cream cheese icing would be.

They went down well with everyone who sampled them, and although the meringue would have looked better if I’d had a blowtorch to finish it overall I was still very happy with how these turned out.

Lemon poppyseed meringue cupcakes (adapted from BBC Good Food and Baking Mad)

  • 150g self raising flour
  • 120g caster sugar
  • zest of a large lemon
  • 1tbsp poppy seeds, toasted
  • 2 medium eggs
  • 65g natural yoghurt
  • 120g butter, melted

Sift together the flour and sugar and stir in the lemon zest and poppyseeds. Beat the eggs and whisk in the natural yoghurt and melted butter, then add this to the dry ingredients and whisk until combined. Divide between 9 large cupcake cases and bake at 180 degrees (160 fan) for 20-25 minutes, or until risen and springy (but still quite light in colour).

For the filling and icing:

Once the cupcakes are cool, cut a hole in the centre of each and fill with 1 tsp of lemon curd, then replace the bits you’ve cut out so the top is level again. Heat the caster sugar in a saucepan with 25ml water. For the best results, use a sugar thermometer and take it off the heat when it reaches 230 degrees fahrenheit.

While the syrup is heating, whisk the egg white until stiff peaks start to form, then once the syrup reaches the right heat slowly pour it in down the side of the bowl, while you have the mixer running. Keep whisking until the bowl, and the meringue, completely cools. Then you can spoon the meringue into a piping bag to frost the cupcakes. At this point, if you have a blow torch you should absolutely use it, but if you don’t you can do what I did and either put them back in the oven on a low heat for a more cooked meringue, or blast them under the grill for brown tops and a marshmallowy inside. Both ways are good!

tea time treats

As these cupcakes star egg yolks in the curd and egg whites in the meringue, I think they’re perfect for this month’s Tea Time Treats, hosted for the first time by Jane at the Hedge Combers. Eggs is the theme, and as much as I love them scrambled, poached or in an omelette, in cakes they’re even better…

Black bottom cupcakes

Black bottom cupcakes

I first saw black bottom cupcakes somewhere in the blogosphere, or perhaps on Pinterest, I can’t quite remember – but I do remember thinking cheesecake baked into cupcakes had to be amazing, and they immediately earned a spot on my to-bake list.

Quite a while after first seeing them, I found out that the recipe came from the Hummingbird Bakery, and when I visited the Soho branch in the summer, black bottom was my friend’s cupcake of choice,  so I got to try my first bite.

The real thing…

It was every bit as good as it sounds, and the cream cheese icing makes it – over the top for sure, but absolutely delicious.

When my lovely colleague leant me Hummingbird’s first cookbook and I spotted the recipe for black bottom cupcakes, I knew the time had come to try making them for myself.

Unfortunately, although these look ok, I was actually quite disappointed with how they turned out. Everyone who tried them liked them, but having tried one from the bakery I could tell they weren’t up to scratch.

The chocolate cake batter was very thick, which I expected, but it baked up a little on the dry side. The cheesecake mix on the other hand was very thin, so rather than swirling into the cake it just sat in a layer on top, which I don’t think it how it’s supposed to work.

The icing I can’t fault, but Hummingbird’s cream cheese frosting is my all-time favourite, and has never let me down.

I am very willing to accept that the reason these didn’t work out as well as I’d hoped could be baker error rather than a fault with the recipe, so I may have to try it again – but in all likelihood, I’ll probably just wait until the next time I’m in London and buy one instead…

I won’t write up the recipe as I didn’t change a thing, and they obviously didn’t go as well as I’d hoped, but if you want to have a go you can either buy the Hummingbird Bakery cookbook or check it out on the Delicious Magazine website.

National Cupcake Week

NCW 2013 logo 125px

So, today is the first day of National Cupcake Week, and I have to say it’s getting off to a rather fabulous start.

I haven’t had a chance to bake any cupcakes yet, but on checking my emails this morning I was absolutely thrilled/amazed to find out that I have been shortlisted for this year’s National Cupcake Championships!

My bourbon pecan pie cupcakes have been chosen to go up against 14 others (including GBBO contestant Deborah Manger) in the ‘alcohol’ category of the amateur competition, which will be judged at Cake International in November.

I literally cannot contain my excitement about this – I couldn’t care less if I actually win, being shortlisted is awesome enough! AND, it’s being judged by the legendary Mary Berry – actual Mary Berry will be eating my cupcakes!!

To celebrate this, and the joy of cupcakes in general, here are a few of my favourites that I’ve baked and blogged before – I will also have some more to post later in the week, and tales of my weekend at the Cake and Bake Show – it’s been a busy month for baking!

So first I obviously need to start with the boozy delights that managed to get me shortlisted – bourbon pecan pie inspired, they are not for the faint-hearted as the whiskey definitely packs a punch, but even as a non-whiskey drinker I couldn’t get enough.

Coconut, blackberry and raspberry crown cupcakes

Last year I had competition success with these coconut, blackberry and raspberry crown cupcakes, which helped me place third in a regional Jubilee baking competition – the raspberry curd filling combined with a light coconut sponge and to die for cream cheese frosting was enjoyed by the judges as much as by me!

Cream cheese frosting is definitely my favourite, and the Hummingbird Bakery’s recipe which I tried recently on these strawberry cheesecake cupcakes is definitely the best I’ve made so far.

apple and cinnamon cupcake

Continuing the fruity theme, and perfect for this time of year, are these apple and cinnamon cupcakes which I baked for National Cupcake Week in 2011. Apple and cinnamon is a combination that just screams autumn, whether it’s in a cake, crumble, pie, or even the cheeky apple and cinnamon mojito I tried a few weeks ago…

cherry chocolate brownie cupcakes

You couldn’t celebrate the world of cupcakes without at least one chocolate cupcake, and not only are these cherry chocolate brownie cupcakes super chocolatey and delicious, they’re also gluten free!

Coffee and caramelised white chocolate cupcakes

Last but not least, coffee and caramelised white chocolate cupcakes – if you haven’t tried caramelising white chocolate yet, you must! It’s so stupidly delicious, especially with a good pinch of sea salt thrown in. It pairs perfectly with coffee in these cupcakes, which went down a storm with all my taste testers earlier this year.

I can’t wait to see what fantastic creations everyone comes up with for this year’s cupcake week – and stay tuned for updates on how I get on at the cupcake championships in November!

Bourbon pecan pie cupcakes

Bourbon pecan pie cupcakes

If you like a boozy cake, these cupcakes could be for you.

Even if you don’t, you still might like them – I would never drink straight up bourbon whiskey, but somehow when you add butter and sugar the taste is transformed into something altogether different, and far more pleasant.

I was thinking of different ways of incorporating alcohol into cupcakes, and was originally going down the cocktail route, until a friend suggested whiskey as something different to try.

(On a side note, while writing this I couldn’t decide whether I should be saying whiskey or whisky. I decided to research it, and it turns out that officially it should be whiskey for a bourbon, but whisky for a scotch. Never knew that before!)

My mind-cogs started turning, and soon the idea of bourbon pecan pie came into my head. Whiskey, caramel, pecans – how could it not work?

I decided the cake itself needed pecans, brown sugar and bourbon (Jim Beam, kindly donated from my dad’s ‘not for guests’ alcohol cabinet) and based it on these coffee cupcakes I made a little while ago.

The cakes obviously needed a pecan pie filling, and so I made one based on a Betty Crocker recipe I found online, but omitting the eggs as they seemed like a bit of a strange addition.

For the icing, I was torn between buttercream and cream cheese, but decided to go for cream cheese as there was already  lot of sweetness going on in the cakes, and I thought they could probably do with a bit of a tang to cut through it.

I’m really, really pleased with how the cupcakes turned out – the sponge is light but moist, the filling sweet, sticky and pecan pie-esque, and the cream cheese icing was definitely the right choice.

One of my taste testers at work thought they were a bit too boozy, and you certainly do get a good hit of bourbon, but even though I’m not a whiskey drinker I still enjoyed them. I guess it’s down to personal taste, you can always cut back if you’re worried they’ll be too strong. Either way, they are a ridiculously indulgent treat that I would definitely make again.

Bourbon Pecan Pie Cupcakes

For the cupcakes:

  • 40g pecan nuts
  • 80g caster sugar
  • 80g light brown sugar
  • 165g butter
  • 3 medium eggs
  • 1tsp vanilla bean paste
  • 2 tbsp bourbon whiskey
  • 165g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For the filling:

  • 50g pecan nuts
  • 30g caster sugar
  • 30g light brown sugar
  • 120g golden syrup
  • 10g cornflour
  • 60g butter
  • 3 tbsp whipping cream
  • 1.5 tbsp bourbon whiskey

For the icing:

  • 50g butter
  • 300g icing sugar
  • 125g cream cheese
  • 12 pecan halves, to decorate

To make the cupcakes, start by grinding the pecan nuts in a food processor with the caster and light brown sugar, until no large chunks remain.

Beat the butter and pecan sugar mix together for 4-5 minutes, until really light and fluffy. Beat in the eggs one at a time, followed by the vanilla bean paste and bourbon whiskey. Sieve together the flour, baking powder and salt, then fold into the cake batter until just combined.

Divide the mixture between 10-12 cupcake cases in a muffin tin, filling each with about 60g of batter, then bake at 170 degrees for 25-30 minutes, or until risen, golden, and a skewer comes out clean. Remove from the tin after 10 minutes and place on a wire rack to cool.

To make the filling, add both sugars, the golden syrup, butter and cornflour to a medium saucepan, and warm over a medium heat, stirring until the butter melts and all the sugar dissolves. Increase the heat and bring to a simmer, then add the bourbon whiskey. Keep stirring until the liquid becomes a thick syrup, then remove from the heat and whisk in the cream. Stir in the pecans and leave to cool completely.

For the icing, beat the butter and 50g sugar until well mixed, then gradually add the rest of the sugar, beating constantly (if it seems like it’s too dry and won’t come together, add a little of the cream cheese). Once all the sugar has been mixed in, add 2 tbsp of caramel from the filling (without any pecans in) and the cream cheese, then beat for 3-4 minutes until light and creamy. Chill in the fridge for half an hour, or until thick enough to pipe.

To assemble the cupcakes, cut a round hole in the centre of each cake, about 1.5cm diameter, going down to 1cm away from the bottom of the cake. Remove the centres, then spoon the pecan caramel filling into the holes, dividing equally between all of the cupcakes.

Take the centres you removed from the cakes and cut them in half horizontally, then place the top half back on top of the filling – it should be level with the top and look like a normal cupcake again.

Fit a piping bag with a large star nozzle and fill with the cream cheese icing. Pipe in swirls on top of the cupcakes, then finish by decorating with a pecan half on top.

Coffee and caramelised white chocolate cupcakes

Coffee and caramelised white chocolate cupcakes

When I saw this post on Poires au Chocolat, I knew that caramelised white chocolate would be heavenly, and I would have to incorporate it into my baking soon, in one form or another.

Then I saw this post, on What Rachel Ate, and decided that caramelised white chocolate in buttercream would be a thing of beauty, and that I really must try it out soon.

It’s taken me quite a while to actually get around to it, but when Kate at What Kate Baked chose fairy cakes, cupcakes and muffins as the theme for this month’s Tea Time Treats challenge, it gave me the motivation I needed and these coffee and caramelised white chocolate cupcakes were born.

tea time treats

It is so hard not to just eat the caramelised white chocolate straight from the bowl – slow roasting it for an hour until it turns golden brown gives the chocolate a whole new depth of flavour, and when you add a little salt at the end it’s just SO good!

The sweetness of the icing is a perfect match for a strong coffee cake, and I was really pleased with how the cupcakes turned out, with half the icing spread straight on top of the cupcakes and the other half flavoured with coffee and piped in swirls.

I made these to take along to a working lunch (along with some fab apple/maple/pecan bars which I will blog soon) and they went down a treat – cake really is the best ice breaker when meeting new people!

I will definitely be doing more with caramelised white chocolate soon – Emma’s gorgeous eclairs are high on the list, but I’m sure there are countless recipes calling for normal white chocolate that could be improved with caramelisation…

Coffee and caramelised white chocolate cupcakes (inspired by Poires au Chocolat and What Rachel Ate)

Makes 9 cupcakes

  • 115g butter
  • 85g caster sugar
  • 30g light brown sugar
  • 2 medium eggs
  • 1 heaped tsp coffee granules, dissolved in 1 tsp water
  • 115g plain flour
  • 1 1/2 tsp baking powder

For the icing:

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar
  • 1 heaped tsp coffee granules, dissolved in 1 tsp water

Beat the butter and both sugars until light and fluffy, then beat in the egg and dissolved coffee. Sift in the flour and baking powder, fold to combine and then divide between 9 large cupcake cases, in a cupcake/muffin tin. Bake at 170 degrees for 20-25 minutes, or until risen and springy. Transfer to a wire rack and leave to cool.

For the caramelised white chocolate, roughly chop the chocolate and place in a glass or ceramic baking dish. Place on the middle shelf of your oven and cook at 150 degrees for about an hour, stirring every 10 minutes – it should start to turn golden and caramelise and go delicious. Once it’s a nice caramel colour, stir in 1/2 tsp salt and transfer to a bowl to cool.

To make the icing, beat the butter and icing sugar until light and fluffy, then add in the caramelised white chocolate. Spread half of this over the cupcakes, then gradually add in the coffee to the remaining icing, tasting until it reaches a nice strength (if it makes the icing too runny, you can always add more icing sugar). Pipe the coffee icing in small swirls on top of the cupcakes, then serve.

Coconut, blackberry and raspberry crown cupcakes

These crown cupcakes are the first of my two ‘fit for a queen‘ competition entries (which won me third place, in case I hadn’t mentioned!)

They’re kind of a royal-ed up version of my coconut and strawberry cupcakes, based on the same sponge recipe but with a raspberry curd filling and blackberry and raspberry cream cheese icing, and of course the golden crowns on top.

I think the corgi tarts seemed more popular at the competition, but I actually preferred these as I’m all about the fruit in the summer, and I love the coconut and berry combination.

I’m also especially proud of these because I seem to finally be getting the hang of piping icing onto cupcakes in a bit of a fancy pattern!

I won’t lie, these are pretty time consuming and do use some slightly hard to find ingredients, but I think they are well worth the effort for a special occasion!

Coconut, blackberry and raspberry crown cupcakes (based on this recipe):

Makes 9 cupcakes

  • 30g desiccated coconut
  • 105g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 85g butter
  • 135g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 90ml coconut milk

For the filling, icing and decoration

  • 2 tbsp raspberry curd (recipe here)
  • 200g cream cheese
  • 100g butter
  • 100g icing sugar
  • 10g freeze-dried blackberries
  • 10g freeze-dried raspberries
  • 30g white candy melts
  • edible gold paint

To make the cupcakes, follow the method here (the ingredients listed above are half the quantities of the original recipe but that’s the only difference).

To fill the cupcakes, use an apple corer to make holes in the centre of each, then spoon in a little raspberry curd before replacing the bits of sponge you removed.

To make the icing, grind the freeze-dried berries in a food processor into dust, then add to the icing sugar. I had to order them in at a local health food shop, so if you can’t find any I think fresh berries would probably work too, but I really wanted to use freeze-dried for the amazing colour and also so they wouldn’t affect the consistency of the icing.

Beat the butter to soften, then add in half the cream cheese and sift in the icing sugar and berries. Beat until well mixed and no lumps remain, then add in the second half of the cream cheese and quickly beat again, just enough to combine everything. Chill in the fridge for 20 minutes, then pipe on top of the cupcakes – I used a Wilton star nozzle but any would be fine.

To make the crowns, I used an ingredient that’s completely new to me, but that may be down to a sheltered life – candy melts.

They’re essentially like chocolate buttons, except they set harder and don’t require any tempering – perfect for chocolate decorations. I’m not sure how widely available they are but I got mine at a specialist kitchen and bakeware shop. I used a roll of baking paper to pipe the crown shapes on to, then slid them off once they were completely set. They were quite fragile and some did break, but you can use a some more of the white melts as a glue to fix them up.

I then painted the crowns gold with an edible paint, giving them two coats for a really nice colour. You can buy edible paints online and in baking shops, but I found mine at a local pannier market for a bargain £2.75!  Pop the crowns on top of the cupcakes, and there you have it – coconut, blackberry and raspberry cupcakes, fit for a queen!

Cakes fit for a Queen?

Today was a very exciting one in the world of the Hungry Hinny – I entered my first ever cake competition, and came third!

The Western Morning News (a regional newspaper covering Devon and Cornwall) organised the competition, held at the Dartington Food Fair, with the theme of ‘Cakes fit for a Queen’.

There were two categories, big cakes and 2-tier cake stands featuring two types of small cakes, which is the one I decided to enter.

After much consideration, I decided on crown cakes – a coconut cupcake with raspberry curd filling and raspberry and blackcurrant cream cheese icing; and corgi tarts – a chocolate tart with caramel, chocolate mousse and chocolate ganache (both of which I will blog the recipes for soon).

There were some gorgeous looking cakes on display, so I was delighted when I returned after judging to find that I had come first in the cake stand category and third overall, with a total score of 98 out of 100 across all the judging criteria!

I won a signed Mary Berry cookbook, and got to spend the day sampling delicious local food, learning how to extreme crochet, and stroking owls and guinea pigs – perfect bank holiday Monday!

Here are some of my photos of the other cakes (and a few friendly animals)…

Easter chick orange and almond flourless cupcakes (GF)

I’ll admit, the title of these cupcakes is a bit of a mouthful, but I just didn’t think there was any part of it that could be missed out.

Obviously the flavour needs to be in there – orange and almond; the type of baked good – cupcake; the fact they can be enjoyed by people with wheat and gluten allergies – flourless; and of course the theme that inspired them and gives them their cuteness – Easter chicks!

I knew I wanted to bake something Easter-themed this week, but also wanted it to be something my wheat intollerant colleague could enjoy too.

I found these orange and almond cupcakes which looked gorgeous, and then the marzipan chicks just seemed to go perfectly, both in flavour and colour!

The cupcakes themselves were really good – dense yet light and kept well for days. The white chocolate topping nicely balances out the slight bitterness from the orange, and the chicks – well, just look at them and their cute little faces!

I made these on Sunday, so was delighted when on Monday Kate from What Kate Baked announced Easter as the theme for April’s Tea Time Treats challenge (following a brilliant scone round up on Lavender and Lovage) – these are my entry!

Easter chick orange and almond flourless cupcakes (recipe adapted from My Food Trail)

Makes 8 cupcakes

  • 1 whole orange
  • 140g ground almonds
  • 1tsp baking powder
  • 40g butter
  • 150g caster sugar
  • 2 medium/large eggs
  • 100g white chocolate
  • 50g double cream

Boil the orange for an hour and a quarter (bit tedious but worth it) then blitz in a food processor until no lumps remain and set aside. Sift together the almonds and baking powder into a bowl. Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time, using an electric whisk. Add half the almonds, then the orange pulp, then the rest of the almonds, beating until well combined.

Line a cupcake tin with 8 cases, then divide the mixture between them – they should fill about 3/4 of the way up as they don’t rise much. Bake at 160 degrees for 45 minutes, until the tops look dry and craggy (don’t worry, they’re not overcooked and will be deliciously moist inside!)

Melt together the chocolate and cream, then leave to cool. Once it’s thickened but still pourable, spread on top of the cupcakes.

For the chicks (makes 12):

  • 225g golden marzipan
  • 2 or 3 drops red food colouring

Take 1/2 of the block of marzipan and divide into 12 equally sized pieces. Roll each into a slightly long oval ball, then pinch at one end to make tail of the chicks. Take half of the remaining marzipan (1/4 of the original block) and divide into 24 equally sized pieces. Roll each into a ball then press down to flatten out into wings, then press onto the sides of the chick bodies.

With the last quarter of the marzipan, add a couple drops of the red food colouring and mix in well to make an orange colour. Pinch of 12 very small bits to mould into cone shaped beaks, and attach to the faces of the chicks using a little dab of water. Divide the rest of the orange marzipan into 12 pieces, roll into balls and flatten out into circles. Use a knife to cut half way up each circle to create feet, then attach to the bodies again using a dab of water.

Use a cocktail stick to make indentations for the eyes, and there you have it – Easter chick cupcake toppers!

Butterfly cakes

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)

Makes 12

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.