Saturday, 19 May 2012


Butterfly cakes were the first ever cakes I learned to make, and today I got the sudden urge to whip up a batch using the same recipe (my mum's) from when I was little. Behold!

For the sponge:
4 oz caster sugar
4 oz unsalted butter - softened
4 oz self raising flour
2 eggs
1 tsp vanilla extract

For the icing:
2 oz icing sugar
2 oz unsalted butter
1 tsp of milk
optional: 1 tsp of vanilla extract

Mix together the butter and sugar until there's no butter lumps.
Add the eggs, flour and vanilla extract until well combined.
Divide the mixture into cake cases (this recipe makes 12 little cakes, about 8 muffin sized ones) and bake in a pre-heated oven at 180 degrees C for 15-20 mins. The sponge should look golden in colour. I always check that they're cooked in the middle too with a cocktail stick.
To make the icing, combine the sugar, butter and milk (the milk is there to provide a bit of moisture) until the mixture is smooth and creamy.
Allow the cakes to cool before cutting a circle off the top to make a well for the icing to go in, the deeper the well the more icing is needed. I'm quite rubbish at dividing things equally and on this occasion, just like when I was young, the first cakes get a generous helping of icing which means the last few cakes are relatively icing free. Oh well, I think it's all part of the charm in homemade stuff! Take the cut out circle of cake and cut in half. Arrange the two halves on top of the icing to look like wings. Lightly sprinkle the finished cakes with icing sugar (optional, it just looks nice).
Enjoy with a cup of tea :)

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