Butterfly cakes are a crowd pleasure and are hassle free – great for parties and for getting the kids started early in the kitchen!
This recipe is one of the easiest recipes for me (apart from my nans lemon cake – another fab chuck it all in and mix recipe!).
Easy Butterfly Cakes
- 100g unsalted butter (softened) or Stork works just as well
- 100g caster sugar
- 100g self raising flour
- 1 tsp baking powder
- 2 eggs
- 175g unsalted butter
- 350g icing sugar (plus a little extra for dusting)
- Drop of vanilla extract (optional)
- Preheat your oven to 180°c (this is based on a fan oven) and line a 12 hole bun tin with paper cake cases.
- Put all of your ingredients in to a bowl and mix with an electric whisk until smooth, ensuring all of the butter is well combined.
- Once fully mixed, spoon your mixture in to the cake cases and pop them on the middle shelf of your oven for around 15 minutes or until the tops are lightly golden.
- Remove your cakes from the oven and leave them to cool.
- Once cooled, make the buttercream by mixing the butter and icing sugar together until smooth and fluffy. If the mixture feels a bit stiff add a little milk to loosen it.
- If you want to add a bit of extra flavour to the buttercream, simply add in a drop of vanilla extract.
- Cut off the tops of your buns and pipe your buttercream on to the cake. Then simply cut the tops in half and place them on top of the icing to give you the butterfly wing look.