Butterfly Cakes

How to Make Butterfly Cakes

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1. Heat the oven to 180°C / 350°F and line a 12-hole muffin tin with paper cases.

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2. Put the butter, caster sugar, eggs, flour, 2 tbsp milk and vanilla in a large bowl and beat with an electric whisk for 2 minutes, until pale and smooth.

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3. Divide the batter between the cases and bake for 15 to 18 minutes, until risen, golden and springy to the touch.

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4. Cool the cakes on a wire rack for 30 minutes, until completely cold.

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5. Beat the 100 g butter until pale, then beat in the icing sugar and 1 tbsp milk until light and fluffy.

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6. With a small sharp knife, cut a shallow cone-shaped circle from the top of each cake and cut each circle in half to make two wings.

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7. Put a teaspoon of jam and a swirl of buttercream into each hollow, and press the two wings into the buttercream at an angle.

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8. Dust with icing sugar.

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Tips for Making Butterfly Cakes

• Use very soft butter. The all-in-one method depends on it, and cold butter leaves lumps and a heavy sponge.
• Cool the cakes completely before cutting and filling. Warm sponge tears and melts the buttercream.
• Cut the tops at a slant, like a cone. It leaves a deep hollow for the filling and a thin, neat wing.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve with Butterfly Cakes

• A cup of tea
• Squash for children
• Fresh strawberries

Storing & Reheating Butterfly Cakes

Best on the day they are filled. Keep in an airtight tin in a cool place for up to 2 days. Freeze the unfilled cakes for up to 2 months.

Butterfly Cakes FAQ: Common Questions

Butterfly Cakes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.